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Florentine Crepe Cups

By: Kaye Whiteman  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 183 people have saved this

Prep Time:
35 Min
Cook Time:
30 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2008 by Vanessa 
Beautiful presentation! It just needs a little "umpf" to taste! it is my personal project to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by jerry 
Thank you Kaye Whiteman my wife & I used to make this recipe but lost it,this is the exact... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by Rhodes 
These are pretty good. But it's more like a quiche than a Florentine. MORE

 
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