Florentine Crepe Cups
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Make the crepes for Florentine Crepe Cups up to a week ahead of time, and freeze.
INGREDIENTS
1-1/2 cups shredded sharp Cheddar cheese
3 tablespoons all-purpose flour
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 slices bacon, cooked and crumbled
3 eggs, beaten
2/3 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
6 (6-inch) crepesCombine cheese and flour; toss. Stir in spinach and remaining ingredients, except crepes, mixing well.
Carefully place 6 crepes into 6 lightly greased 6-ounce custard cups, and fill each with spinach mixture.
Cover and bake at 350 degrees for 35 to 40 minutes, or until set.
Makes 6 servings
CREPES
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
3 eggs
Vegetable oilCombine flour, salt, and milk, beating at medium speed of an electric mixer until smooth. Add eggs, and beat well; let stand 20 minutes.
Brush bottom of a 6-inch crepe pan or heavy skillet with oil; place over medium heat just until hot, but not smoking.
Pour 2 tablespoons batter into pan. Tilt pan in all directions so that batter covers pan with a thin film. Cook 1 minute or until lightly browned.
Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe, and cook for about 30 seconds on other side. (This side is usually spotty brown and is the side on which the filling is placed.)
Place crepe on a towel to cool. Stack crepes between layers of wax paper to prevent sticking. Repeat until all batter is used.
Makes 16 (6-inch) crepes
NOTE - Remaining crepes may be frozen, if desired. Thaw at room temperature; fill as desired.