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Fluted Quiche Cups

From GARTH WOODSIDE MANSION BED & BREAKFAST COUNTRY INN
Ingredients:
1/2 lb. bulk sausage
1/4 c. chopped onions
1/2 c. milk
3 eggs
1/2 c. mayonnaise
2 c. shredded cheddar cheese

In a skillet, brown sausage with onion and drain. In large bowl, combine remaining ingredients with sausage.

Line greased muffin tin with crepes. Fill 3/4 full with sausage mixture and bake at 350 degrees for 15 minutes. Cover loosely with foil and bake 15 additional minutes or until set.

Fills 12-14 crepes

Crepe batter ingredients:
4 eggs
1/4 tsp. salt
2 c. flour
2 1/4 c. milk
1/4 c. melted butter

Combine all ingredients in blender, and blend for one minute. Scrape down sides and blend another 15 seconds or until smooth. Refrigerate batter 1 hour or longer. Cook crepe until bottom is browned. Then carefully turn with spatula. Brown other side for a few seconds. Remove from pan with spatula; stack on plate or tray.

Freeze in muffin tins, then remove and store in plastic bags.

Makes 32-36 crepes.