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Old 03-02-2013, 02:21 PM   #1
Very Gabby LCF Member!!!
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Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,317
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WOE: Low Carb Diabetic Plan
Start Date: August 2005
LC Crepes Quiche Lorraine

In looking through some old files, I came across this interesting
recipe. I don't know whom to thank for it.

LC Crepes Quiche Lorraine
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
Preheat the oven to 350 degrees F.
In a small sauté 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.
Savory Crepes:
2 large eggs
3/4-cup LC milk (Hood Dairy)
1/2-cup water
1-cup flour (Carbalose Flour)
3 tablespoons melted butter
1/4-teaspoon salt
Butter, for coating the pan
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 platter, putting wax papers between each crepe. 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. Actually they don’t last long here. I have used them as lasagne noodles as well as crepes for desserts.

Last edited by Barbo; 03-02-2013 at 02:22 PM.. Reason: err
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