Quiche Lorraine In Herbed Crepe Cups

• Crepes:
• 1 egg
• 6 T whole milk
• 1/2 C flour
• 1 1/2 C unsalted butter, melted, plus more for the pan
• 2 T chopped fresh herbs
• 1/8 t salt
• 1/4 C water
• Quiches:
• 1 t unsalted butter
• 1/4 C sliced bacon
• 2 strips bacon, cooked and crumbled
• 4 eggs
• 3/4 C whole milk
• salt and pepper to taste
• 1/4 C cheddar cheese, shredded

1. Crepe Directions;
2. 1. In a blender, combine all of the ingredients and pulse for 10 seconds.
3. 2. Place the batter in the refrigerator for 1 hour to allow any bubbles to subside. Keeps for up to 48 hrs in refrigerator.
4. 3. Heat a crepe pan over medium-low heat. Add butter to coat.
5. 4. Pour a scant 1/4 C batter, swirl to spread evenly and cook for 30 seconds.
6. 5. Stacked cooled crepes in plastic for several days or freeze for up to 2 months.
7. Quiche Directions:
8. 1. Preheat oven to 375F.
9. 2. Melt butter an sweat the onion until translucent.
10. 3. In a small bowl.,mix the onion and crumbled bacon together.
11. 4. In a separate bowl, whisk the eggs with the milk and season with salt and pepper.
12. 5. In buttered 6-cup muffin tins, place one creep in each cup, making sure that the crepe edges are slightly above the edges of the sups.
13. 6. Spoon the bacon and onion mixture into each cup.
14. 7. Distribute the cheese evenly among the cups.
15. 8. Pour the egg mixture into the cups.
16. 9. Bake 25-30 minutes, or until the egg mixture is completely set. Let rest 5 minutes before serving.

egg, t, flour, unsalted butter, t, salt, water, quiches, butter, bacon, bacon, eggs, milk, salt, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/-quiche-lorraine-in-herbed-crepe-cups-52502101 (may not work)