Butterball Foodservice | Ruffled Crêpes Isabel

Ingredients

• 1. Mix together the eggs, milk, salt, pepper and flour.
• 2. Generously grease two 12-cup muffin tins with nonstick vegetable oil spray. Press crêpes into tins, lightly ruffling edges but being careful not to tear them.
• 3. Place a small square of cheese into bottom of each crêpe and pour egg mixture carefully over it, filling just to below top of rim. Top with crumbled turkey bacon.
• 1. Blend ingredients well. Let rest for about 5 minutes. Make 5-inch crêpes using either a well-greased skillet or crêpe maker. Extra crêpes may be stored, refrigerated.
• 2. To serve, place 2 crêpes on each plate and top with a dollop of sour cream and chopped fresh dill, parsley or tarragon.
• Note. Recipe and image furnished by Plate’s Turkey Inspiration insert.