These delectable ham, egg and Gruyère crêpe cups are sure to be a hit at a weekend brunch buffet.

Golden Crêpe Lorraine Cups

12 (4-inch) crêpes*
2 large eggs
1/8 teaspoon ground nutmeg
1/4 teaspoon white or black pepper
1 cup milk
1/2 cup white onion, finely minced
1 cup diced ham
1/2 cup shredded Gruyère cheese

1. Preheat the oven to 350°F (175°C).
2. Treat a 12-cup muffin pan with cooking spray. Line each cup with a crêpe.
3. In a medium mixing bowl, beat the eggs, nutmeg, and pepper together. Add the milk and mix.
4. In the bottom of each crêpe cup, place an equal amount of the minced onion. Repeat with the cheese and then the ham.
5. Pour an equal amount of the egg mixture into each of the crêpe cups (about 2/3 ounce).
6. Bake for 25 minutes or until the filling has set and is slightly brown. Cool briefly and serve.

Makes 12 servings.

*These can be purchased frozen, or use your favorite batter recipe.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.