- 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
|
- Into a bowl, for the pancakes, beat together pancakes flour, milk, sugar, egg and salt.
- Heat a pancake pan over medium-high heat, then add a little butter.
- Pour 1 tablespoon [15 mL] flour mixture into pan working pan back and forth fast to spread mixture.
- Cook for approximately 45 seconds, turn pancake over and cook for 25 seconds more.
- Transfer pancake onto paper toweling.
- Cook all pancakes; reserve onto paper toweling.
- Preheated oven to 350°F [180°C].
- Into a bowl, beat together filling cream, eggs, salt and Cayenne pepper.
- Mix in grated Swiss cheese and minced green onions.
- Lightly grease 24 small 2-inch [5-cm] pie plates; line each plate with 1 pancake.
- Evenly fill each with filling.
- Bake into preheated oven for 20 to 25 minutes, until set and golden brown.
- Meanwhile, cook bacon slices until almost crunchy.
- Cut each slice into 3 pieces; roll each piece, secure each with a wooden pick and reserve onto paper toweling.
- When ready to serve, remove wooden picks and garnish each quiche with a bacon roll.
|
