Ruffled crepes isabel recipe

Ruffled Crepes Isabel recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Ruffled Crepes Isabel recipe is a delightful twist on the classic crepe dish. These light and airy crepes are made with a simple batter and cooked until they develop a beautiful ruffled edge. The crepes are then filled with a delicious combination of sweet or savory ingredients, such as fresh fruit, whipped cream, or cheese and ham. This recipe is perfect for breakfast, brunch, or even dessert, and is sure to impress your family and friends with its elegant presentation and delectable taste.

Keywords: ruffled crepes, Isabel recipe, light and airy, sweet or savory, elegant presentation

Ruffled crepes isabel recipe details

Ruffled crepes isabel recipe, recipe Rating: 4.6
Number of votes:107

Ingredients:

Crepes:

1-1/4 cups flour

2 Tablespoons sugar

Pinch of salt

3 eggs

1-1/2 cups milk

2 Tablespoons melted butter

1 teaspoon lemon extract (optional)

Egg Mixture:

7 eggs

1-1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon flour

Other Ingredients:

6 slices cooked turkey bacon (crumbled)

sharp cheddar cheese

sour cream for garnish

fresh dill, parsley, or tarragon garnish

Instructions:

Directions: Blend or mix all crepe ingredients well. Let rest for approximately 5 minutes. Make 5-inch crepes using either a well-greased skillet or crepe maker. Extra crepes may be stored in refrigerator for later use. Mix together all egg mixture ingredients except bacon and cheese.

Generously grease 24 muffin tins with non stick spray. Press crepes into tins, lightly ruffling edges but being careful not to tear crepes. Place a small square of cheese in bottom of tin and pour egg mixture carefully into each muffin tin, filling just to below top of rim. Top with crumbled bacon (vegetarian bacon bits may be substituted).

Temperature & Time:Bake at 375 degrees for 15 to 20 minutes or until mixture is firm and crepes are just lightly brown. Let cool slightly and carefully loosen crepe cups from muffin tins with a fork or knife, taking care not to break crepe edges. Remove from tins with a spoon, place 2 on each plate and top with a small dab of sour cream and chopped fresh dill, parsley or tarragon (we try and use herbs fresh from the garden).

Number of Servings:Makes 24 crepe cups or 12 servings