FLORENTINE CREPE CUPS

Florentine Crepe Cups image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 6 servings (12 crepe cups).

Number Of Ingredients 14

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Ingredients

2/3 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
1 cup whole milk
FILLING:
1-1/2 cups shredded cheddar cheese
3 tablespoons all-purpose flour
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) mushroom stems and pieces, drained
2/3 cup mayonnaise
3 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1/2 teaspoon salt
Pepper to taste

Steps:

In a large 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 large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set.

Nutrition Facts : Calories 495 calories, Fat 37g fat (12g saturated fat), Cholesterol 262mg cholesterol, Sodium 985mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.