Individual Quiches In A Crepe

• 1 cup all-purpose flour
• 1 1/2 cups milk
• 2 eggs
• 1 tablespoon cooking oil
• 1/4 teaspoon salt
• 2 beaten eggs
• 2/3 cup milk
• 1/4 cup of mayo or salad dressing
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup cooked beef, chicken, pork lamb or ham cut in 1/4 inch cubes
• 1 10 ounce package frozen chopped spinach, thawed and well drained
• 1 cup monterey jack, mozzarella or swiss cheese shredded (4 ounces)
• Halved tomato slices (optional)
• grated parmesan cheese (optional)

1. To make crepes for the crust:
2. In a bowl combine the 1 cup flour, the 1 1/2 cups milk 2 eggs, oil and 1/4 teaspoon salt, beat with a wire whisk or rotary beater till blended. For each crepe, spoon 1/4 cup batter into a hot lightly greased 8 inch skillet. Lift and tilt pan to spread batter evenly. Brown on one side of crepe only. With the tip of a knife loosen crepe from pan, invert over paper toweling. Repeat with remaining batter to make 8 crepes.
3. For filling:
4. Combine remaining 2 beaten eggs, 2/3 cup milk, mayo, 1 tablespoon flour the remaining slat ant nutmeg.(use 1/8 teaspoon salt if using leftover ham). Place 2 of the crepes, unbrowned sides together, in each of four greased 10 ounce au-gratin dishes, or shallow casseroles. Divide meat among the four dishes. Top each with one fourth of the spinach and cheese. Divide egg mixture between casseroles pouring over meat, cheese and spinach.
5. Bake uncovered at 350 degree oven for 20 minutes or till knife inserted near center comes out clean. Remove from oven, let stand 10 minutes. If desired top each casserole with 2 halved tomato slices, sprinkle with cheese.

flour, milk, eggs, cooking oil, salt, eggs, milk, mayo, flour, salt, ground nutmeg, chicken, monterey jack, tomato, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/individual-quiches-in-a-crepe-50004220 (may not work)