Florentine Crepe Cups Recipe

Florentine Crepe Cups Recipe

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • FILLING:
  • 1 1/2 cups shredded Cheddar cheese
  • 3 tablespoons all-purpose flour
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (4 ounce) can 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 degrees F for 30 minutes or until eggs are completely set.
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