Ingredients

2 teaspoons butter
1/2 cup yellow onion, sliced
4 strips cooked bacon, crumbled
8 eggs
12 ounces milk
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
6 ounces cheddar, shredded
6 savory crepes, recipe follows

Directions

Preheat the oven to 350 degrees F.

In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions
and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and
pepper.

In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the
crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the bacon and onion mixture into
each cup. Distribute the cheese evenly into the cups. Pour the egg mixture into each cup so that all of the
quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely
set.

Ingredients

Savory Crepes:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 teaspoon salt
1/4 cup chopped herbs, spinach, or sun-dried tomatoes
Butter, for coating the pan

Directions

In a blender, combine all of the ingredients
(excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the
refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during
cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to
spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay

them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them
and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two
months. When using frozen crepes, thaw on a rack before gently peeling apart.