The recipe comes from the Jefferson-Day House Bed and Breakfast in Hudson, Wisconsin.
Crepes form the shell for this pretty baked dish. Spoon in bacon, pork sausage or ham, then
ladle herbed egg mixture over; sprinkle with Cheddar. Could be made with almond flour to keep it keto.
Breakfast Crepe Cups / Serve 12 for brunch or lunch.
ING--CREPES ½ cups milk ¼ cups flour 2 tablespoons sugar 3 eggs 2 tablespoons melted butter, ½ teaspoon lemon extract
FILLING 9 eggs ¼ cup milk ½ teaspoon salt ¼ teaspoon pepper 6 slices bacon, crisp-cooked, drained, and crumbled; or 1/2 pound cut-up pork sausage links, cooked; or 6 ounces cubed cooked ham cup shredded cheddar cheese Dairy sour cream Snipped fresh chives or parsley
METHOD For crepes, combine 1-1/2 cups milk, flour, sugar, 3 eggs, melted butter, dash salt. Add lemon extract. Beat/mix well with a rotary beater. Heat a lightly greased 5- or 6-inch crepe pan or skillet. Spoon in 2 t1 b batter; lift and tilt the pan or skillet to spread batter thinly. Return to heat; brown on one side only. Invert over paper towels; remove crepes. Repeat with rest batter to make 22 crepes, greasing pan or skillet occasionally.
ASSEMBLY Fit crepes into twelve 2-1/2-inch sprayed muffin cups, carefully ruffling edges. Add bacon, sausage, or ham into the bottom. Ladle in combined 9 eggs, 1/4 cup milk, chp herbs s/p. Sprinkle with the cheese. Tent cups w/ foil to prevent over-browning. Bake 375 deg 25 to 30 min (eggs are set). With a spoon, carefully remove crepe cups. Plate.
SERVE topped w/ dollop of sour cream and chopped chives or parsley.
CHEF'S TIPS Use leftover crepes for a dessert. Or, spread the crepes with cream cheese and fold into quarters, or roll and top with a fruit sauce or canned fruit-pie filling. To freeze: stack crepes, putting 2 pieces of waxed paper between crepes so they're easy to separate. Let crepes thaw at room temperature for about 1 hour before using them.
A very special salad from renowned chef Thomas Keller. An elegant simple classic salad.
Hearty, buttery Bibb leaves have a rich, juicy quality. Use plenty of fresh-picked fines herbes: parsley, chives, tarragon, chervil.
Buy nice rounded, mature heads of Bibb lettuce, with good weight to get the most tender yellow interior leaves.
If leaves become soft and leathery, a rinse in cold water refreshes them.
Bibb Lettuce Salad | serves 4
ING 4 heads Bibb lettuce Ks/p 2 tb minced shallots 2 tb minced chives ¼ cup Italian parsley ¼ cup tarragon leaves
¼ cup chervil leaves ½ cup Keller's House Vinaigrette, tb plus tsp fresh lemon juice to finish.
METHOD Carefully core each head and separate leaves, but keep each head together; will be reassembled, and the easiest way is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin dry in a salad spinner. Place the leaves from a single head of lettuce in a bowl.
Sprinkle with a pinch of salt, few grinds of pepper, 1 ½ tsp ea shallots and chives, tb ea parsley, tarragon, and chervil.
FINAL Toss gently with 2 tb Keller's vinaigrette, tsp lemon juice. Repeat with the remaining heads.
SERVE For each serving, arrange on plate, outer lettuce leaves as a base; rebuild each head of lettuce, ending with the smallest, most tender leaves.
KELLER'S House Vinaigrette This is (Bouchon’s) basic vinaigrette, three parts oil, one part acid, pared almost to its essentials-no shallots, no salt, and pepper- so that it can be used almost like a sauce base. The mustard adds flavor and strengthens the emulsion. Any number of additional ingredients may be added to it , depending on how it’s to be used. Most often it’s used to dress greens that have been seasoned with salt and tossed with fresh herbs, as with the Bibb Salad.
ING ¼ cup Dijon ½ cup of red wine vinegar 1 ½ cups canola oil
METHOD Blender mustard and vinegar on med about 15 sec. With machine running, slowly drizzle in ½ cup oil. Don’t add all the oil at once; will become too thick; should be creamy. Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, blender or re-emulsify.