Crepe Quiche Cups

Ingredients:
2 eggs
1 cup plus 2 tablespoons milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/8 teaspoon salt

FILLING :
1/2 pound bulk pork sausage
1/4 cup chopped onion
3 eggs
1/2 cup milk
1/2 cup mayonnaise
2 cups (8 ounces) shredded cheddar cheese

Directions:

1. For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
2. In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside.
3. Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
4. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
5. Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 200° (with fan) for 8 minutes. Cover loosely with foil; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

Yield: 16 crepe cups.