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Florentine Crepe Cups Recipe

Florentine Crepe Cups Recipe photo by Taste of Home

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Easy homemade crepes form the quick crust for these tempting brunch cups from Kaye Whiteman of Charleston, West Virginia. The flavorful filling includes spinach, mushrooms and bacon.

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Florentine Crepe Cups Recipe

Prep: 35 min. Bake: 30 min.

Yield: 6 Servings

35 30 65

Ingredients

2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 cup milk
FILLING:
1-1/2 cups (6 ounces) shredded cheddar cheese
3 tablespoons all-purpose flour
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) mushroom stems and pieces, drained
2/3 cup Hellmann's® Real Mayonnaise

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3 eggs, lightly beaten
6 Wright® Brand Bacon strips, cooked and crumbled

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1/2 teaspoon salt
Pepper to taste

Directions

In a large bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter.
In a large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set. Yield: 6 servings (12 crepe cups).

Nutritional Facts 1 serving (2 each) equals 495 calories, 37 g fat (12 g saturated fat), 262 mg cholesterol, 985 mg sodium, 20 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Florentine Crepe Cups in Quick Cooking May/June 2002, p57

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Reviews for Florentine Crepe Cups

Florentine Crepe Cups

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(1-1) of 1 reviews

Reviewed on Aug. 02, 2009 by HBcook

This is a very good recipe. I added additional eggs to equal 1/pp. Next time I would omit the flour in the filling and use a little less spinach. We found that one of these with fruit, toast and an extra slice of bacon was plenty for one serving. The crepes are simple to make.