Inside Out Crepe Omelets

inside out crepe omelets Breakfast Mexican
Inside Out Crepe Omelets
  • Prep 20 min
  • Total 45 min
  • Servings 8

Ready in only 45 minutes, our inside-out crepe omelets feature crepe bowls filled with cheesy eggs mixed with fresh salsa fresca. MORE+ LESS-

Created January 23, 2014
Make with



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


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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