Recipe - Fluted Quiche Cups

One half pound Bulk sausage
One fourth cup Chopped onions
One half cup Milk
3 Eggs
One half cup Mayonnaise
2 cup Shredded cheddar cheese
Crepe batter ingredients:
4 Eggs
One fourth teaspoon Salt
2 cup Flour
2 One fourth cup Milk
One fourth cup Melted butter

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 Three fourths 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 1214 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 3236 crepes.JM. Garth Woodside Mansion Bed & Breakfast
Hannibal, Missouri

Posted to MMRecipes Digest V4 #100 by novmom@juno.com (Lynn A Montroy) on
Apr 10, 1997