Ingredients
Crepes
| 1 | egg, slightly beaten | | 3/4 cup | milk | | 2 tsp. | Maxim 100% Freeze-dried Coffee | | 1/2 tsp. | sugar | | 1/2 cup | all-purpose flour | | 1-1/2 tsp. | oil | | 1/8 tsp. | salt |
Quiche cups
| 8 | crepes | | 4 slices | bacon, cooked and crumbled | | 8 oz. | cream cheese, softened | | 2 tbsp. | milk | | 2 | eggs, slightly beaten | | 1/4 cup | grated Swiss cheese | | 2 tbsp. | chopped chives or | | scallions | | 1/8 tsp. | pepper |
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Instructions
Crepes:
Combine egg, milk, instant coffee and sugar in bowl. Add flour, oil and salt; beat until smooth. Using 2 tbsp. batter for each crepe, bake in hot, lightly-greased 6-inch skillet until brown on both sides. Yield: 8 crepes.
Quiche cups:
Place crepes in 8 lightly greased muffin pans; press lightly to fit and fold over edges. Divide half the bacon among the crepes. Beat cream cheese with milk and eggs until smooth and blended. Add remaining ingredients and spoon over bacon in cups, using approximately 2 tbsp. for each. Bake at 375°F for 20 minutes, or until set. Garnish with remaining bacon and serve.
Author's Comments
To save time, crepes can be pre-made and frozen or refrigerated.
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