Florentine Crepe Cups
1 1/2 cups (6 ounces) shredded sharp cheddar
cheese
3 tablespoons all-purpose flour
1 (10-ounce) package frozen chopped spinach, thawed and squeezed
dry
6 slices bacon, cooked and crumbled
3 large eggs, beaten
2/3 cup mayonnaise
1/2 teaspoon salt
Freshly ground pepper to taste
6 (6-inch) crepes (recipe follows)
- Combine 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*F (175*C)
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 oil
- Combine 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 crepe
to test
for doneness. Crepe is ready for flipping when it can be shaken
loose from
the pan. Flip crepe, and cook about 3 seconds on other side.
(This side is
usually spotty brown and is the side on which 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.
Cook's Note: Remaining crepes may be frozen,
if desired. Thaw at room
temperature; fill as desired.
