Florentine Crepe Cups

Total Time

Prep: 35 min. Bake: 30 min.


6 servings (12 crepe cups)

Updated: Sep. 30, 2022
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.


  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup whole milk
  • 1-1/2 cups 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 large eggs, lightly beaten
  • 6 bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • Pepper to taste


  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.

Nutrition Facts

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

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