CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Breakfast, Inn recipes |
1 |
Servings |
INGREDIENTS
1/2 |
lb |
Bulk sausage |
1/4 |
c |
Chopped onions |
1/2 |
c |
Milk |
3 |
|
Eggs |
1/2 |
c |
Mayonnaise |
2 |
c |
Shredded cheddar cheese |
|
|
Crepe batter ingredients: |
4 |
|
Eggs |
1/4 |
ts |
Salt |
2 |
c |
Flour |
2 1/4 |
c |
Milk |
1/4 |
c |
Melted butter |
INSTRUCTIONS
Recipe by: Inn recipes In a skillet, brown sausage with onion and drain. In
large bowl, combine remaining ingredients with sausage. Line greased muffin
tin with crepes. Fill 3/4 full with sausage mixture and bake at 350 degrees
for 15 minutes. Cover loosely with foil and bake 15 additional minutes or
until set. Fills 12-14 crepes. Crepe batter ingredients: Combine all
ingredients in blender, and blend for one minute. Scrape down sides and
blend another 15 seconds or until smooth. Refrigerate batter 1 hour or
longer. Cook crepe until bottom is browned. Then carefully turn with
spatula. Brown other side for a few seconds. Remove from pan with spatula;
stack on plate or tray. Freeze in muffin tins, then remove and store in
plastic bags. Makes 32-36 crepes.JM. Garth Woodside Mansion Bed & Breakfast
Hannibal, Missouri
Posted to MM-Recipes Digest V4 #100 by [email protected] (Lynn A Montroy) on
Apr 10, 1997
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”