Pancakes
- 1/2 cup [115 g] flour
- 1/2 cup [125 mL] milk
- 1 teaspoon [5 g] sugar
- 1 egg
- Pinch of salt
- Butter
Filling
- 1 cup [250 mL] cream [10 % m.s.g.]
- 2 eggs
- 1/2 teaspoon [2.5 ml] salt
- Pinch of Cayenne pepper
- 1 cup [225 g] grated Swiss cheese
- 2 minced green onions
- 8 slices of bacon
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Pancakes
- Into a bowl, beat together flour, milk, sugar, egg and salt.
- Heat a pancakes pan over medium-high heat; then add a little butter.
- Pour 1 tablespoon [15 mL] mixture; working fast, work pan back and forth to spread mixture.
- Cook for approximately 45 seconds, turn pancake over and cook for 25 seconds more.
- Cook all pancakes; arrange pancakes onto paper towels.
Filling
- Into a bowl, beat together cream, eggs, salt and Cayenne pepper.
- Add and mix in grated Swiss cheese and minced green onions.
- Lightly grease 24 small pie molds [2-inch / 5 cm diameter] line 1 pancake in each mold.
- Divide stuffing among pies.
- Bake into a preheated 350°F [180°Ci] oven for 20 to 25 minutes, until quiches are done and golden brown.
- Meanwhile, cook bacon until almost crunchy.
- Cut each slice into thirds; roll each piece and secure with a toothpick.
- When ready to serve, remove toothpicks and garnish quiches with a bacon roll.
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