Best Florentine Crepe Cups Recipes

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CREPE QUICHE CUPS



Crepe Quiche Cups image

When it comes to trying new recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. -Sheryl Riley, Unionville, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 16 crepe cups.

Number Of Ingredients 12

2 large eggs
1 cup plus 2 tablespoons 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/8 teaspoon salt
FILLING :
1/2 pound bulk pork sausage
1/4 cup chopped onion
3 large eggs
1/2 cup 2% milk
1/2 cup mayonnaise
2 cups shredded cheddar cheese

Steps:

  • For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour., In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside., Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 350° for 15 minutes. Cover loosely with foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 209 calories, Fat 16g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 246mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

CREPES FLORENTINE



Crepes Florentine image

We love to do wine dinners in my family. This recipe is from one of our favorites, a French Wine Dinner. This dish was a big hit. This recipe seems complicated, but it's really not. Just make each part separately and then assemble.

Provided by Susan McGreevy

Categories     Vegetable Appetizers

Time 1h30m

Number Of Ingredients 29

1 c cold water
1 c cold milk
4 eggs
1/2 tsp salt
1 1/2 c flour
4 Tbsp melted butter
MORNAY SAUCE
5 Tbsp flour
4 Tbsp butter
2 1/4 c boiling milk
1/2 tsp salt
1/8 tsp pepper
pinch nutmeg
1/4 c whipping cream
1 cup c coursely grated swiss cheese
SPINACH FILLING
1 Tbsp shallots, minced
2 Tbsp butter
1 1/2 c spinach, blanched and chopped
1/4 tsp salt
CHEESE AND MUSHROOM FILLING
8 oz cream cheese, room temperature
salt and pepper
1 egg
1/4 lb mushrooms, minced
1 Tbsp shallots, minced
1 Tbsp butter
1/2 Tbsp oil
1/2 Tbsp butter, cut into pea-sized bits

Steps:

  • 1. Crepes: Put the liquids, eggs and salt into the blender. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. Cover and regrigerate for at least 2 hours.
  • 2. To make crepes: Brush the skillet with oil or spray with cooking spray. Set over medium high heat until the pan is just beginning to smoke. Immediately remove from heat and ladle 1/4 cup crepe mixture into pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. Pour any batter that does not adhere to the pan back into the batter. Return pan to heat for 60 to 80 seconds. Lift the crepe edges with a spatula and if the underside is a nice brown, the crepe is ready for turning. Brown lightly for about 1/2 minute on the other side. When browned, slide onto a rack and let cool before stacking. Begin again until batter is gone, stacking cooled crepes as you go.
  • 3. Mornay Sauce: Cook the flour and butter slowly together in a saucepan for 2 minutes without coloring. Off heat, beat in the boiling milk and seasongs. Boil, stirring for 1 minute. Reduce heat to simmer and stir in the cream by tablespoons. Sauce should be thick enough to coat the spoon fairly heavily. Remove from heat and stir in all but two tablespoons of the cheese. Film top of sauce with milk to prevent a skin from forming.
  • 4. Spinach filling: Cook the shallots in butter for a minute or two in a saucepan. Add spinach and salt, and stir over medium high heat for 2 to 3 minutes to evaporate moisture. Stir in 1/2 to 2/3 cup of the cheese sauce made in step 3. Cover and simmer slowly for 8 to 10 minutes, stirring occasionally. Check for seasonings and set aside.
  • 5. Cheese and Mushroom Filling: Mash the cream cheese in a mixing bowl with the seasonings. Beat in 1/3 to 1/2 cup of the cheese sauce made in step 3 and the egg. Saute the mushrooms and shallots in butter and oil for 5 to 6 minutes in a skillet. Stir them into the cheese mixture, and check for seasoning.
  • 6. To assemble: I used a springform pan. Butter the bottom of a springform pan and center a crepe in the bottom. Spread it with a layer of cheese and mushroom filling. Press a crepe on top and spread it with a layer of spinach filling. Continue with alternating layers of crepes and fillings, ending with a crepe. Pour the remaining cheese sauce over the top and sides of the mound. Sprinkle with the remaining grated swiss cheese and dot with 3 or 4 pea-sized bits of butter. Set aside.
  • 7. Baking: About 25 to 30 minutes before serving time, place in upper third of a preheated 350 degree oven to heat through thoroughly and brown the top lightly. To serve, cut in pie-shaped wedges.

SAVORY CREPES FLORENTINE



Savory Crepes Florentine image

This would go well with Basic Whole Wheat French Crepes #102058. This is a nice company dish, easy to prepare, especially if made in stages. Some can even be frozen and just popped in the oven. If you plan to freeze crepes, use only fresh ingredients to start with. This is from Cook Now, Serve Later Cookbook. Enjoy! This recipe makes more sauce than needed so save some out, then add more as desired.

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups ricotta cheese or 1 1/2 cups firm tofu
1 1/2 cups chopped cooked spinach, squeezed dry (about 1 pound fresh)
2 tablespoons finely grated yellow onions, squeezed dry
1 egg, lightly beaten
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg, to taste
4 tablespoons unsalted butter or 4 tablespoons margarine
1/4 cup flour
2 1/2 cups milk
2 cups shredded cheddar cheese (about 8 oz.)
1/4 teaspoon white pepper (optional)
1/8 teaspoon ground mace, to taste
12 seven inch basic french crepes
3 tablespoons grated parmesan cheese (for topping)

Steps:

  • To prepare the filling:.
  • In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
  • To prepare the sauce:.
  • Melt the butter in a heavy medium size saucepan over moderate heat.
  • Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
  • Slowly blend in the milk and bring to a boil, stirring constantly.
  • Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
  • Remove from the heat and stir in the cheese, white pepper, and mace.
  • One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
  • Spoon 3 to 4 tbls.
  • of filling down the center, then fold the sides over.
  • The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
  • Preheat the oven to 350*F.
  • Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
  • Pour the sauce over all; top with the Parmesan cheese.
  • At this point, the crepes can be stored.
  • refrigerate in the baking dish, tightly covered, for up to 24 hours.
  • (From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
  • Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
  • run them under the broiler until browned-2 to 3 minutes.
  • Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
  • Enjoy!
  • Serves 6.

CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)



Chicken Florentine Crepe (Ihop's Copycat) image

I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet!

Provided by Lyreen

Categories     Breads

Time 40m

Yield 12 crepes, 6 serving(s)

Number Of Ingredients 14

1 lb chicken breast (boneless, skinless, cubed)
3 garlic cloves (minced)
1 (10 ounce) can cream of chicken soup
4 ounces cheddar cheese (your preference, I prefer both!) or 4 ounces swiss cheese (your preference, I prefer both!)
10 ounces spinach (frozen or fresh, chopped, I prefer fresh)
1/2 cup milk
2 tablespoons butter
parmesan cheese (optional)
salt and pepper
1 cup flour
1 cup milk
4 eggs
1 tablespoon melted butter
1/2 teaspoon salt

Steps:

  • Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
  • Sauté chicken and garlic on butter until golden brown.
  • Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
  • After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
  • While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
  • By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.

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