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Inside Out Crepe Omelets

Blogger Susan Whetzel of Doughmesstic shares a recipe for extra cheesy Inside Out Crepe Omelets.

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  • Prep Time 20 min
  • Total Time 45 min
  • Servings 8

Ingredients

Crepes

1 1/2
cups Original Bisquick™ mix
1
cup milk
2
tablespoons whipping cream
3
eggs

Omelets

16
eggs, beaten
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
cup fresh pico de gallo

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LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 8 ramekins with cooking spray. Set aside.
  • 2 Beat Crepe ingredients with whisk until very well combined.
  • 3 Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 8 have been made.
  • 4 In large bowl, combine Omelet ingredients. Season with salt and pepper as desired.
  • 5 One at a time, place prepared crepes into ramekins in a similar fashion as making a pie crust. Fold into place as needed. Pour egg mixture into each crepe-filled ramekin. Place ramekins on a cookie sheet.
  • 6 Bake about 20 minutes or until eggs have puffed and are cooked through.
  • 7 Cool slightly before unmolding from ramekins. Serve hot, topped with additional pico de gallo and shredded cheese, if desired.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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