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
-
Step1Heat oven to 350°F. Spray 8 ramekins with cooking spray. Set aside.
-
Step2Beat Crepe ingredients with whisk until very well combined.
-
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.
-
Step4In large bowl, combine Omelet ingredients. Season with salt and pepper as desired.
-
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.
-
Step6Bake about 20 minutes or until eggs have puffed and are cooked through.
-
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
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved