Reviewed: Jan. 18, 2012

These would have been 4 stars if the cooking time had been shorter. Next time I will cook 15-20 minutes. The crepes were well done around the edges and way too crunchy overall. A little crunch would be fine. I made as directed except no mushrooms. We are in a snow-out and live at the bottom of a hill on a deadend where we never get sand or plows unless we call for them. Did not have any mushrooms. Will definitely add them next time.

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Reviewer:

terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

Reviewed: May 28, 2011

this is very good...the dh said it was an 8/10...i added extra black pepper and roasted garlic powder...did the rest of the ingreds as stated but DID NOT ADD salt becoz our bacon was salty enough...but we both decided it needed onions as well...only becoz black pepper, garlic and onions...well are our staples for most main dishes...so no disrespect to the recipe or submitter...i will make it again...the crepes turned out great i thought...thanks for the recipe...

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Reviewer:

smitty

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Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Apr. 8, 2011

I found this recipe in a magazine quite some time ago and have made it several times. It makes a pretty and tasty side dish. The only change I make is I omit the mayonaise and bake it in an oversized muffin tin. If you want to ignore making the crepes because of time constraints, you can put the filling directly into the muffin tin, just be sure to grease it well.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jan. 4, 2011

The crepes were easy and worked very well. The presentation was beautiful. But I don't like cooking with mayonnaise! I read that yougurt can be a substitute for mayo or sour cream, i dont know if it would work here but i wont use mayonaisse again. And it took six eggs, plus cheese, plus bacon... just felt like it was not the healthiest breakfast. Other than that, it wasn't bad. By the way, it says six servings, that made 12 muffin cups. I think two cups was too much. I think these are best suited for an appetizer or a brunch gathering. Especially since they really are so easy. The crepes didn't take long at all cooked two at a time on a nonstick griddle. Before I repeat this recipe, though, I would like to make the crepes with my quiche filling- No mayonnaise! :)

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Reviewer:

Marie

Cooking Level: Expert

Reviewed: Dec. 11, 2010

this recipe is great i just have a correction to Rhodes comment a floretine means any thing that contains or is garnished with spinich, i retrived this info from my college text professional cooking for canadian chefs, so it is a florentine, sorry for any spelling errors

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Reviewer:

futurechef101

Reviewed: Apr. 27, 2010

Very delicious! I did change a few things though. I didn't have any mayo so I just left it out and added another egg instead. I also sauteed fresh mushrooms with some onion in the bacon grease to add more flavor and to soften up the mushrooms. One last thing was I added garlic salt to the filing to again flavor it up a bit. This recipe is a little time consuming, but yummy, pretty, and worth it. Thanks!

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Reviewer:

deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Oct. 16, 2009

These are pretty good. But it's more like a quiche than a Florentine.

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Reviewer:

Rhodes

Reviewed: May 10, 2009

Thank you Kaye Whiteman my wife & I used to make this recipe but lost it,this is the exact one we've been looking 4 we are going to make them 2day.BTW our kids & friends hate mushrooms & spinach but love these crepes that's how good they are. Jerry

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Reviewer:

jerry

Cooking Level: Intermediate

Living In: Mcalester, Oklahoma, USA

Reviewed: May 4, 2008

Beautiful presentation! It just needs a little "umpf" to taste! it is my personal project to make this spectacular for special company which doesn't require too much more...maybe using fresh mushrooms and maybe adding more butter to the filling. Great idea! I just want to add more fat and calories to it to serve it at special occasions!

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