BAKED EGG CRÊPE CUPS Crêpes tucked into muffin cups make easy fluted pastry cases for baked eggs and mushrooms. It takes just a few minutes to assemble this eye-catching brunch dish if the crêpes are already made. Four 6- or 7-inch savory crêpes, buckwheat galettes, or garbanzo flour crêpes Olive oil for brushing 1/2 cup sliced cultivated white mushrooms 1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried tarragon 3 shallots or green onions (include the green tops), finely chopped 4 eggs Salt and freshly ground pepper 1/4 cup half-and-half 1/4 cup shredded Gruyère or Jarlsberg cheese

Prepare the crêpes. Preheat the oven to 325 degrees F. Brush 4 muffin pans or custard cups with oil and line each with a cooked crêpe by placing it in the cup, pressing lightly against the bottom, and pleating the crêpe edges on the sides of the cup.

In a small bowl, mix the mushrooms, tarragon, and shallots or green onions together. Spoon one-quarter of this mixture into each crêpe. Break 1 egg into each crêpe, sprinkle with salt and pepper, and spoon 1 tablespoon half-and-half over each. Top each crêpe cup with 1 tablespoon cheese.

Bake in the oven for 16 to 18 minutes, or until the yolks are set but still runny inside. Let cool for 2 to 3 minutes, then remove from the pans and serve at once.

Makes 4 crêpes; serves 4.

[Crêpes, Sweet & Savory Recipes for the Home Cook, Lou Seibert Pappas]