Baked Egg Crepe Cups

Amazing! Crunchy crepe and perfectly cooked eggs - with delicious mushrooms, scallions, and tarragon. A bit of gruyere is sprinkled over the top, and they are baked in the oven.

The biggest problem encountered (and it was small) was that constructing these in a muffin tin made an opening that was a bit small. The mushroom mixture was supposed to fit into four crepes, leaving room for the egg. We still had leftover mushrooms with six crepes, and used very small eggs (from our banty silkie). If your muffin tin is not oversized, you might want to prepare these in a custard cup or large ramekin.

The other minor problem was that the recipe called for 1T half&half, to be added with the egg. We only had skim milk, and 1T looked like too much liquid. We cut it to 1/2T for most, and that worked perfectly.

These really tasted amazing, if you like eggs, you will absolutely love these.

Again, made by my 16 yr old son for his Honors French class, and prepared with these savory crepes.