For crepes, in a bowl, combine the 1-1/2 cups milk, the flour, sugar, the 3 eggs, the melted butter, and the dash salt. Add lemon extract, if you like. Beat with a rotary beater until well mixed.

Heat a lightly greased 5- or 6-inch crepe pan or skillet. Remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt the pan or skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels; remove crepes. Repeat with remaining batter to make 22 crepes, greasing pan or skillet occasionally.

Generously coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Fit crepes into cups, carefully ruffling the edges of the crepes.

For filling, in a large bowl, beat together the 9 eggs, the 1/4 cup milk, the 1/2 teaspoon salt, and the pepper.

Spoon bacon, sausage, or ham into the bottom of crepe cups. Ladle the egg mixture over the meat. Sprinkle with the cheese. Tent foil over muffin cups to prevent over-browning.

Bake in a 375 degree F oven for 25 to 30 minutes or until eggs are set.

With a spoon, carefully remove crepe cups. Top with a dollop of sour cream and chopped chives or parsley. Makes 12 servings.

Note: Use leftover crepes for another meal's dessert. Or, spread the crepes with cream cheese and fold into quarters, or roll and top with a fruit sauce or canned fruit-pie filling. To freeze remaining crepes, stack crepes, putting 2 pieces of waxed paper between crepes so they're easy to separate. Let crepes thaw at room temperature for about 1 hour before using them.