Salmon Crepe Cups

Ingredients:

Crepes (see below)
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
4 - 6 ounces of flaked, smoked salmon
4 eggs
1 cup milk
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/4 cup grated Parmesan cheese

How To Prepare Salad:

Prepare crepes (see below). Carefully put 1 crepe in each of 12 greased muffin cups. Divide onion, green pepper, and salmon among the crepe-lined cups. Beat eggs, milk, mustard and cayenne pepper unitl smooht. Then pour about 3 tabelspoons of the egg mixture into each cup. Sprinkle with cheese. Cook in a 350 degree oven until a knife inserted in the center comes out clean. That should take about 20 to 25 minutes. (Watch out though. If the edges of the crepes begin to brown before the eggs are set, cover with aluminum foil.) Let stand about 5 minutes before serving. Makes about 6 servings.

Ingredients for Crepes:

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups of milk
1 egg
1 tablespoon margarine or butter, melted

How To Prepare Crepes:

Mix the flour, baking powder and salt. Stir in the remaining ingredients. Then beat with a hand beater until it's smooth. Lightly butter a 6-inch skillet; heat over medium heat until it gets bubbly. For each crepe, pour 1/4 cup of the batter into skillet; immediatley rotate skillet until a thin line of batter covers the bottom. Cook until light brown. Grab a spatula and run it around the edges to loosen, then flip it and cook the other side until it's light brown. Stack the crepes, and be sure to put wax paper between each one. Should make about 12 crepes, give or take a crepe.

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