Eggs Benedict Whole Wheat Crepe Breakfast Cups
Ingredients
Crepe
- 3 pieces eggs
- 6 tablespoons oil
- 1 ½ cups fresh milk or water
- 1 package MAYA Whole Wheat Think Heart Pancake Mix 200g
Egg Filling
- 3-4 pieces whole eggs
- ¼ cup cream
- ½ cup cooked ham or bacon chopped
- ¼ cup cheddar cheese grated
- ¼ cup spring onions or leeks chopped
- Salt and pepper to taste
- parsley finely chopped
- cooking oil for greasing
- prepared hollandaise sauce
Instructions
- Prepare crepe: Mix all crepe ingredients in a bowl until well blended and smooth. Pour a small amount of less than ¼ cup crepe mixture onto pre-heated 7-inch non-stick coated pan or skillet, tilt pan from side to side to cover pan with mixture. Cook until set. Set aside to cool.
- Prepare egg filling: Beat eggs in a bowl then add the rest of ingredients. Season to taste. Set aside. Prepare crepe cup: Grease a 12-hole 3oz muffin tin then mold and fit a 1 piece of crepe into each hole of the prepared muffin tin to create a cup then bake in a 325°F/163°C for 10-15 minutes or until crisp. Set aside to cool without removing from the muffin tin. To assemble: Pour ample amount of egg filling mixture into the baked crepe cup and bake again in a pre-heated oven until filling sets. Drizzle prepared hollandaise sauce on each baked cup before serving.
Notes
Yield: 10-12 servings
