Ingredients
1 1/2
cups Original Bisquick™ mix
1
cup milk
2
tablespoons whipping cream
3
eggs
16
eggs, beaten
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
cup fresh pico de gallo
Preparation
Heat oven to 350°F. Spray 8 ramekins with cooking spray. Set aside.
Beat Crepe ingredients with whisk until very well combined.
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.
In large bowl, combine Omelet ingredients. Season with salt and pepper as desired.
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.
Bake about 20 minutes or until eggs have puffed and are cooked through.
Cool slightly before unmolding from ramekins. Serve hot, topped with additional pico de gallo and shredded cheese, if desired.
