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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."

Rate/Review | Read Reviews (9)

Prep Time:
35 Min

Cook Time:
30 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

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

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.
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.