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Florentine Crepe Cups Recipe
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Florentine Crepe Cups Recipe

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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.
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional Facts

2 each: 495 calories, 37g fat (12g saturated fat), 262mg cholesterol, 985mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 19g protein .

Directions

  1. 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.
  2. 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).
Originally published as Florentine Crepe Cups in Quick Cooking May/June 2002, p57


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HBcook 49289
Reviewed Aug. 2, 2009

"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."

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