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 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 into 1/4 inch cubes
• 1 10 ounce package frozen chopped thawed and well drained spinach
• 1 cup monterey jack mozzarella or swiss cheese shredded
• halved tomato slices
• grated parmesan cheese

1. To make crepes for the crust:
2. In a bowl combine the 1 cup flour, the 1 1/2 cups milk the 2 eggs, oil and 1/4 teaspoon salt, beat with a wire whisk or rotary beater until blended. For each crepe spoon 1/4 cup batter into a hot lightly greased 8 inch skillet. Lift andtilt pan to spread batter evenly. brown o 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. For filling combine remaining 2 beaten eggs the2/3 cup milk mayo the 1 tablespoon flour, the remainig salt and nutmeg. Place 2 of the crepes, unbrowned sides together in each of four greased 10 ounce au gratin dishes or shallow casseroles, ruffling the top edges carefully. 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. Bake uncovered in 350 degree oven for 20 minutes or until knife insereted near center comes clean. Remove from oven let stand 10 minutes

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

Taken from www.epicurious.com/recipes/member/views/individual-quiches-in-a-crepe-50093586 (may not work)