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.
Florentine Crepe Cups
Florentine Crepe Cups
Prep Time
35 min
Cook Time
30 min
Yield
6 servings (12 crepe cups)
Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- FILLING:
- 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
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.
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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