Inside Out Crepe Omelets

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

  • 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
  • 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.

Expert Tips

Need meat? Of course, feel free to add sausage, bacon, diced ham or any other favorite! Just be sure to have the meat precooked before adding to the egg mixture.

Need to save time? Crepes can be prepared up to 3 days in advance and refrigerated until needed. Just remove from the refrigerator, and allow to come to room temperature before trying to place them in the ramekins.