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Florentine Crepe Cups

 Florentine Crepe Cups
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.
6 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 Eggland's Best 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 Eggland's Best Eggs, lightly beaten
  • 6 bacon strips, cooked and crumbled
  • 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).

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Florentine Crepe Cups (continued)

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.