Tag Archives: Crêpe

Mini Quiche – Crustless or with a Crepe Crust


Mini quiche. Omelette muffins. Egg muffins. Quiche muffins. Whatever you want to call them…

I have wanted to make a quiche for a while, but I haven’t really known where to start or what kind of crust to use. So I decided to combine a quiche with another recipe I’ve been wanting to make, because, I realized, they are actually sort of the same thing. Quiche and omelette muffins. But isn’t an egg or omelette muffin just like a mini, crustless quiche? Of course.

So this morning, as  was getting all excited to make these, I realized I only had two eggs left. Oh well. I was very pleased when I discovered that 2 eggs actually makes exactly 3 mini quiches. I didn’t have any special toppings today: no peppers, mushrooms, onions, nothing. All I had to work with was cheese and some turkey bacon that need to be used up. I like to avoid unhealthy meats as much as possibly, including bacon, but I made the exception since this was turkey bacon and I had nothing else. These are so easy and quick to prepare, and also quick to cook. Mine only took 10 minutes, and so the whole time I spent preparing/making these was about 15, maybe 20 minutes total. These are great because you can use so many fillings, just like a normal quiche or omelette. What will you use?

Oh my goodness these crustless quiches were AMAZING. So delicious! I will definitely be making these again, hopefully soon, and hopefully with some new and different fillings. The egg set wonderfully and was not runny at all. The bacon was perfect and not tough, and the cheese…wow. The cheese was melty and complemented each quiche beautifully, deliciously, amazingly. These crustless mini quiches were just all-around perfect. I highly recommend making some.

Mini Crustless Quiche


  • 2 eggs
  • 2 tbsp milk, approx
  • 1/3 cup cheese
  • 2 pieces turkey bacon, precooked
  • Any additional omelette/quiche toppings or seasonings desired (other meat, veggies, spices, etc)


  • Preheat oven to 350 degrees and grease 3 muffin cups
  • Whisk eggs and milk together well until smooth (I used a fork for this).
  • Cut/tear bacon into small pieces and divide bacon into two piles. Add 1/3 of the bacon from ONE pile to each cup.
  • Evenly add the egg mixture to each cup ( did a little at a time and got them perfectly matched). Just use your best judgement, and if one cup has a little more or less, do not worry.
  • Add about half the cheese your going to use into each cup and use a fork to slightly stir it into the quiche mixture. Add the other half of the cheese on top of each cup.
  • Bake “muffins” for 10-15 minutes or until egg has set.

Mini Crepe Quiche

For a crepe quiche, use the same recipe above, but use a crepe crust. All you need to do is make the crepes first (3 for the recipe above) and line each muffin cup with one crepe. You can use cornstarch or rice flour crepes, or the crepe recipe of your choosing. Then add the egg and other ingredients according to the crustless quiche recipe. You may want to check on these mini quiches a little more, to make sure the crepe is not overdone, but you should be fine. The crepe will be like a crust-a little crunchy but not too hard.

This crepe quiche recipe is inspired by a post over at Lexie’s Kitchen.

Pancake Crepes…NOT Scrambled Eggs


Have you ever set out to do one thing, and then gone and done something entirely different? I do that sort of thing all the time. I sort of like incidents like that. I like the strange, small coincidences and circumstances. I am extremely into art, and this sort of occurrence is all too common with my work. I will set out with a perfect image in my mind, but as I begin and delve further into the piece, I find it taking a completely different form. I find something unexpectedly wonderful.

This morning I was very much in the mood to try my amazing crepe recipe again. Instead of reaching for the cornstarch, however, I grabbed my Arrowhead Mills pancake mix. I just thought, Hmm…I wonder if a crepe recipe would work with any mix. So I decided to try to come up with a recipe using my favorite pancake mix–Arrowhead Mills. I thought it would work because it is a very fine mix. Usually when I make pancakes, I use about 1 cup of the mix, so I decided to use 1 cup of…ingredients for the crepes. I know that there would need to be much more milk than mix, so I tried 1/3 and 2/3. When I set out to try this recipe, I just decided to go about it like I would if I were just making pancakes, except for the pancake mix/milk ratio. I also used a little less oil than normal because I knew there wouldn’t be as much dry mix to absorb it. Lastly, I threw in a pinch of salt because many recipes call for it. Keep in mind, I was experimenting…and it was a perfect shot. I will be making this recipe again using the same ingredients and amounts.

These were delicious delicious delicious! They were literally just super thin pancakes…but better, in my opinion. They were the tiniest bit chewy, and the edges were thinner and crispy, nearly dissolving on my mouth. I didn’t use any toppings or fillings with these crepes, but then again, I don’t use any toppings on my normal pancakes (except whipped cream and fruit, but we were out of whipped cream and I had fruit on the side).

So, the first crepe I made, while delicious, was a little…off. Luckily, I know what I did wrong; I used too much oil when I first greased my pan, so the batter kept swirling and sliding around. I had to let it set on the stove for almost a minute for it to stick and cook. By the time it was finished cooking, it looked like a scrambled egg, hence my post title. That sort of got me thinking, however. I think next time I might try to do something like that: scrambled pancakes. It sounds cheesy and odd, but to me all I thought was how fun and interesting it would be to try it out!

After the first crepe, I had a number of perfect pancake crepes! They were very easy to work with. Although, once I got down to my last two crepes (the oil had just about worn off and the pan was heating up fast), I had to work really fast. The batter started cooking so fast I had to use 4 tbsp to actually make a crepe. Next time I will not heat it as much toward the end.

Now, one last note: You do need to stir the batter right before pouring it onto the pan each time because the pancake mix becomes thick and forms together in one area (but not clumps). Just stir for a few seconds until the batter becomes smooth and is no longer thick.



  • 1/3 cup Arrowhead Mills pancake mix
  • 2/3 cup milk
  • 1 egg
  • 1/2 tbsp olive oil
  • A pinch or two of salt


  • Mix all ingredients together well (with whisk) until totally blended/combined
  • Lightly cover a medium non-stick pan with olive oil and pre-heat over medium heat (do not over-grease)
  • Pour 3 tbsp of batter into pan and swirl batter around pan OFF THE STOVE until there is no excess batter to swirl
  • Continue cooking for about 15-30 seconds (back on the stove top) or until steam is coming up from sides
  • Quickly and carefully flip the crepe and cook an additional 10-15 seconds.
  • Stir batter until smooth before pouring next crepe onto pan.
  • Either continue until all batter is used (You may have to re-apply oil–I did so every 4-5crepes) or save some for later/the next day.
  • Serve warm with choice of fillings/toppings (syrup, cheese, berries or fresh fruit, cream cheese, butter, scrambled eggs, etc)

Rice Flour Crepes


I love trying variations of recipes–both simple and complex, whether it is changing one small detail or a large portion of the recipe. I think it is so fun and enjoyable to mess around and experiment with recipes and food. I am learning that to create my own recipes, I need to be flexible and willing to change other recipes as well. Adapting recipes is a great skill, in my mind, especially when converting a gluten recipe to a gluten free recipe (I am actually working on one of these, and I hope to post something this weekend…).

Recently, I made cornstarch crepes, which were simply fantastic. I mentioned in my post that it could probably be done with rice flour as well, and that is exactly what I tried this morning. I used the exact same recipe, but replaced cornstarch with brown rice flour (I use Bob’s Red Mill).

It was awesome. I have to say that I kind of liked the taste of the rice flour crepes better, but  either works perfectly and I almost liked the cornstarch texture better, but that aspect is about equal. I will definitely be making these crepes again, bt I also want to make the cornstarch ones too, because both recipes are delicious. The only thing I would add to the rice flour crepes is to maybe add a little bit more milk (no more than a tablespoon), because the rice flour batter was just a tad thicker than the cornstarch. But even though the rice flour crepes this morning were thicker than I was expecting, they were still thin, and delicious!

You can find the cornstarch crepe recipe (by Gluten Free Gobsmackedhere, and simply replace cornstarch with rice flour. Otherwise, the recipe is the same (other than adding a little more milk to the rice flour crepe batter if desired, but it isn’t necessary).

Crepes: Fast, Easy, Delicious


I honestly did not know what crepes were until a couple weeks ago, when I came across a GF recipe under that name. Curious, I checked it out. I loved the idea, but the recipe was quite complicated for such a simple food. So, I began a new quest, hunting for a simple crepe recipe.

I found the perfect crepe recipe here, at Gluten Free Gobsmacked. It made about 10 medium crepes. You could also try this using rice flour instead of cornstarch, but I don’t think it really matters. The cornstarch was fabulous! This was great yesterday morning because I was in a hurry and wanted to make something quick. I remembered my newly acquired crepe recipe and was itching to try it out. It was delicious! It is a simple and cheap breakfast item that you can make over and over again.

When I made these, I used a medium pan, not a small one that the recipe calls for. So I needed to use about 3-5 tablespoons per crepe. I still got about 10 crepes out of the batter. As for the filling, I just went for a simple route and used shredded cheese. Another note to add: being the featherbrained girl I am, when I made this recipe, I got confused (though I didn’t realize it at the time) and did not put the pan back on the stove top after I had swirled the batter. I thought that I was supposed to keep it off, and I honestly just realized it a few seconds ag when I typed this. The life of an ametuer chef. Well, the crepes still turned out amazing and delicious, even with my blunder!


  • 2/3 cup milk
  • 1/3 cup cornstarch
  • 1 egg
  • 2 teaspoons olive oil or melted butter
  • pinch of salt

Instructions (this is the original recipe based off using a small pan):

  • Mix all ingredients with whisk until very well blended.
  • Spritz a small, nonstick pan with olive oil. Preheat the pan over medium-high heat.
  • Pour 2 Tablespoons of batter into the pan while swirling the pan.
  • Continue to swirl the pan – OFF the heat! – until the batter begins to bubble and there is no longer excess batter to swirl.
  • Cook for 20-40 seconds (the first crepe takes the longest… this time is for the quicker crepes) or until steam is puffing out the sides.
  • Quickly and with some care, flip the crepe and cook and additional 15-20 seconds.
  • Continue until all the batter is used. (Depending upon your pan, you may not have to spritz it with oil between crepes – I did this every three crepes.)
  • Serve with a wide variety of fillings: fresh fruit, scrambled eggs and ham, cream cheese, raspberry sauces, ham, turkey, avocado, sour cream, etc.


I hope to make these again soon! Maybe I will try to save some of the batter next time, by putting tin foil or something over the bowl and putting it in the fridge. Hmm…