Crepes
1 c. flour
2 large eggs
1 c. milk
1/4 tsp. salt
pinch of pepper
fresh basil [or oregano, thyme, rosemary, parsley, etc.]
Yields about eight 8 in. crepes.
1. Beat eggs and milk together – do not overbeat! Add flour to egg mixture – mixture should be thin i.e. should barely stick to the back of a spoon. If batter begins too thick, just add more milk.
2. Heat a medium size saute pan over medium heat. Once pan is hot [water sizzling test], add about 1/3 cup of crepe batter to pan. Remove pan from heat and swirl batter to coat the bottom of the pan. Cook about 1 minutes or until edges of batter begins to remove from side of pan. Flip using a large spatula and your hands. Cook remaining side about 1 minute or until crepes begins to lightly brown.
3. Preheat the oven to 350 degrees
Quiche
eggs
milk
spinach
sausage
onion
garlic
cheese
salt/pepper
basil
butter
1. Saute the onion and garlic in butter. Add the sausage and cook until browned. Add the spinach until the leaves have wilted.
2. In medium sized bowl, whisk together eggs, milk, salt and pepper. Should be about a 1 to 2 ratio between eggs and spinach/sausage mixture. Pour the sausage mixture into egg mixture. Add shredded cheddar cheese and stir to combine ingredients.
3. Arrange the crepes in muffin pans [the edges will overlap and pleat]. Fill each crepe with the egg mixture. Cook about 25 minutes or until the eggs are firm. [Make sure to place a large cookie sheet under the muffin pan in case the eggs overflow].
*If edges of crepe begin to brown, cover with reynolds wrap.
