Inside Out Crepe Omelets
Susan Whetzel
Created Jan 23, 2014
Ready in only 45 minutes, our inside-out crepe omelets feature crepe bowls filled with cheesy eggs mixed with fresh salsa fresca.
Inside Out Crepe Omelets
- Prep Time 20 min
- Total 45 min
- Servings 8
- Ingredients 7
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
Instructions
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Step1Heat oven to 350°F. Spray 8 ramekins with cooking spray. Set aside.
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Step2Beat Crepe ingredients with whisk until very well combined.
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Step3Spray 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.
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Step4In large bowl, combine Omelet ingredients. Season with salt and pepper as desired.
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Step5One 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.
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Step6Bake about 20 minutes or until eggs have puffed and are cooked through.
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Step7Cool slightly before unmolding from ramekins. Serve hot, topped with additional pico de gallo and shredded cheese, if desired.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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