Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients:
- 2 cups milk
- 3 eggs
- 1/4 tsp. salt
- 1-1/2 cups matzo cake meal
- 3 Tbsp. melted margarine
- 6 eggs
- Salt and pepper to taste
- 3/4 cup shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
Preparation:
To make crepes, combine in blender container milk, 3 eggs, salt, matzo meal, and margarine. Place top on blender and blend until mixture is smooth. Place in refrigerator for 30 minutes.Lightly grease an 8" nonstick skillet with cooking oil and wipe off. Place over medium heat for 3 minutes. Pour about 1/4 cup of batter into the skillet; quickly tilt and turn pan until the batter covers the bottom in an even layer. Cook until edges are dry; about 2 minutes.
Repeat with remaining batter to make 8-10 crepes. (You can wrap and freeze any crepes that you do not use in this recipe. Or fill them with chopped chicken combined with pasta sauce or chicken gravy; roll up and bake until hot.)
Using shortening, generally grease six 10-oz. custard cups and place on cookie sheet. Press one crepe into each cup (edges will be ruffled). Sprinkle 1 Tbsp. Swiss cheese into each cup and break 1 egg into each cup. Season with salt and pepper to taste. Bake at 350 degrees F for 15-20 minutes or until eggs are set. Sprinkle remaining Swiss cheese and Parmesan cheese over eggs; bake for 3-5 minutes longer until cheese melts. Serves 6
