CREPES:

2 eggs
2 tbsp. oil
1/8 tsp. salt
1 1/4 c. milk
1 c. flour

In medium bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. Heat crepe pan or 6-7 inch skillet and grease lightly. Heat until small drops of water sprinkled in pan sizzle and bounce. Remove and pour 2 tablespoons batter into pan, tilting to spread batter thinly and evenly. Heat until crepe is light brown and set. Turn to brown other side. Remove and stack with wax paper in between. Keep warm. Repeat with remaining batter. Yield: 14 crepes.

BROCCOLI QUICHE FILLING:

3 eggs
2/3 c. mayonnaise
6 slices fried, crumbled bacon
2 1/2 oz. jar sliced mushrooms, drained
3 tbsp. flour
1 c. Cheddar cheese, shredded
1 (10 oz.) pkg. cut broccoli, frozen in cheese sauce, defrosted

In medium bowl, beat eggs, flour and mayonnaise until well blended. Add remaining ingredients and mix well. Fit crepes into greased muffin pans and fill with quiche mixture. Bake at 350 degrees for 25-30 minutes or until knife inserted in center comes out clean.