FLORENTINE CHEESE CRêPES

Florentine Cheese Crêpes image

In this elegant dish, homemade crêpes are filled with Swiss cheese and spinach in a creamy Parmesan sauce, then topped with more sauce and baked.

Provided by My Food and Family

Categories Dairy

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Previous Next

Ingredients

3/4 cup flour, divided
1/4 tsp. salt
2 eggs
1 Tbsp. butter or margarine, melted
2 cups milk, divided
1/4 cup butter or margarine
1/2 cup KRAFT Grated Parmesan Cheese
1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
1 cup KRAFT Shredded Swiss Cheese
dash paprika

Steps:

Combine 1/2 cup flour and salt in medium bowl. Add eggs, melted butter and 1/2 cup milk; whisk until blended. Let stand 30 min.
Spray heavy 8-inch skillet with cooking spray; heat on medium heat. Pour 2 Tbsp. batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula around edge of crêpe to loosen from skillet; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make 7 additional crêpes.
Heat oven to 350°F. Melt 1/4 cup butter in medium saucepan on low heat. Stir in remaining flour. Cook and stir 2 min. or until bubbly. Gradually stir in remaining milk until blended. Bring to boil on medium heat, stirring constantly. Cook on medium-low heat 2 to 3 min. or until thickened, stirring constantly. Add Parmesan; mix well.
Combine spinach and Swiss cheese in medium bowl. Add 1 cup cream cheese sauce; mix well. Spoon about 1/4 cup spinach mixture down center of each crêpe; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese sauce. Sprinkle with paprika.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 500, Fat 33 g, SaturatedFat 19 g, TransFat 1.5 g, Cholesterol 180 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g