One of the many pleasures of escaping to Lake Pointe Inn is enjoying some of our wonderful breakfast creations in the morning while staring out at Deep Creek Lake. Our Inn Keepers do their best to be innovative and recently Chris has been on fire with her new ideas. I just tried this one this morning for the first time and it's just another reason why I have a hard time eating eggs over easy ever since I found this place.
Crepes and Eggs with Red Roasted Pepper Sauce
Make Crepes
2 Large Eggs
1 Cup Milk
1 Cup Flour
1/3 Cup Water
Mix in Blender
2 Tablespoons of Butter for Coating Custard Cups.
Mix together 12 Eggs, Salt, Pepper, and 1/4 Cup of Ricotta Cheese
Cut Up Leeks and Set Aside
Brush Muffin Pans or Custard Cups with Oil. Place Crepes in Cups, Press lightly against the bottom
Pour 1/3 Cup of Eggs into the Crepes.
Next layer with Leeks, Pour the remaining egg mixture into the Crepes
Top with Mexican Cheese
Bake at 325 degrees for 15 minutes
Serve with Red Roasted Pepper Sauce on The Side
1 Can of Red Roasted Peppers
1/2 Cup of Cream Cheese
1/2 Cup of Smoked Gouda Cheese
1/2 Cup of Goat Cheese
Put in Blender.
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