Ingredients:
Batter:
1 1/2 cups Milk
1 1/4 cups Flour
2 TBS Sugar
3 Eggs
2 TBS. Melted Butter
Salt to Taste
Stuffing:
9 Eggs
1/4 cup Milk
1/2 tsp Salt
1/4 tsp Pepper
6 Slices Crisp Bacon, Crumbled
1 cup Shredded Gruyere Cheese
3 Green Onions, Finely Chopped
In a large bowl combine 1 1/2 ups of milk, the flour, sugar, 3 eggs, butter and salt. Beat until well mixed. Heat a lightly greased crepe pan. Remove the pan from the heat. Spoon in 2 tablespoons of batter at a time, tilting to spread the batter. Return to the heat, and brown one side only. Makes 12 crepes.
Spray 12 muffin cups with cooking spray. Fit the crepes into the cups. In a large bowl beat 9 eggs with a cup of milk, 1/2 tsp of salt and 1/4 tsp of pepper. Sprinkle crumbled bacon in the bottom of the crepe cups. Ladle the egg mix over the meat. Sprinkle with Gruyere cheese. Bake at 375 degrees for 30 minutes.
Carrot Cake:
Ingredients:3 cups grated carrots
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup golden raisins
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Directions:
- Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
- Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
- Pour batter into well greased 10 inch tube or Bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
- To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.
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