Florentine Crepe Cups
Quick Cooking
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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.
SERVINGS: 6
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 35 min. Bake: 30 min.
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 mayonnaise
- 3 eggs, lightly beaten
- 6 bacon strips, cooked and crumbled
- 1/2 teaspoon salt
- Pepper to taste
Directions:
In a 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 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).