Yesterday I went over my crepe recipe; today, as promised, I am posting my omelette in a cup recipe. What I like about it is that the “cup” is edible because it’s actually a crepe. My friend Jackie loved it; the dogs sulked because they couldn’t have it. It really is quite simple and looks great. It’s also ideal for a holiday brunch buffet. I still haven’t attempted to remake the pineapple cups mixture but promise to do so soon.
6 large eggs
1/4 cup milk
1/4 tsp baking powder (makes for fluffier eggs)
finely sliced scallion, shallot, or chives
grated zucchini (I use the very large side of the grater box)
carrot ribbons (I use a vegetable peeler)
fresh ground pepper
optional – fresh herbs
4 cubes feta, preferably “authentic”, i.e., made with sheep’s milk
chopped parsley for garnish
Pre-heat the oven to 350F.
Line four large muffin forms with one crepe each and set them on a baking sheet. I like to first line the sheet with a Silpat “just in case”. Whip the eggs with the milk and baking powder in a large bowl.
Mix in the grated vegetables, pepper, and fresh herbs of your choice (I decided against herbs this particular time but often use tarragon). Portion the egg mixture equally across the four crepe cups. Make sure the vegetables are evenly portioned out.
Place a cube of feta in each cup and cover the top of the eggs with grated parmesan. Put the cups in the oven and set the timer for 15 minutes. After 15 minutes increase the temperature to 400F and continue cooking for an additional 15 minutes. The edges of the crepes will turn crisp and a dark golden color. The eggs are done when they are puffed and the cheese has formed a light crust. Remove the eggs from the forms and place on the plates; garnish with the parsley. The cups might start to wrinkle/scrunch a bit near the bottom but that is okay. We like the combination of the slightly moist crepe on the bottom and the crisp, dry crepe on the top. You can also experiment with first baking the crepes a few minutes in the cups to dry them a bit before adding the eggs.