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Florentine Crepe Cups Recipe

Florentine Crepe Cups Recipe

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. YIELD:6 servings


  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 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


  • 1. 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.
  • 2. 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).

Nutritional Facts

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

Reviews for Florentine Crepe Cups

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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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