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:
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
