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Full Online Book HomeLearning KitchenBreakfastandbrunches - Crepes Florentine Crepe Cups
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Breakfastandbrunches - Crepes Florentine Crepe Cups Post by :snchai Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1321

Click below to download : Breakfastandbrunches - Crepes Florentine Crepe Cups (Format : PDF)

Breakfastandbrunches - Crepes Florentine Crepe Cups

2/3 cup flour
1/2 tsp. salt
1 cup milk
3 eggs, beaten

Combine ingredients and whisk until smooth. Let rest for 1/2 hour.

Heat a crepe pan or 8" skillet until hot. Add a dot of margarine and when melted, pour in 2 Tbsp of crepe batter. Cook on one side only. This should make 12 crepes.

Stack crepes between pieces of waxed paper and store, covered, in fridge.

1 1/2 cups (6 oz) shredded cheddar cheese
3 Tbsp flour
3 eggs, lightly beaten
2/3 cup mayonnaise (not low fat)
10 oz. package frozen spinach, defrosted and squeezed dry
4 oz. can sliced mushrooms, drained
1/2 tsp salt
dash freshly ground pepper
6 slices bacon, cooked crisp and crumbled (discard drippings)

Toss cheese with flour and add remaining ingredients except for bacon (you will add that just before baking).

When ready to bake, preheat oven to 350. Grease 12 regular sized muffin cups and fit one crepe into each cup, cooked side down (the edges will ruffle slightly).

Add bacon to cheese mixture and divide among crepe cups. Bake for 40 min., or until set. Garnish with extra bacon curls, if desired.
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Ham Crepes Crepes: 1c. flour 1/2t. baking powder 1/2t. salt 2 eggs 1c. milk Combine dry ingredients. Combine eggs and milk, beating slightly. Add dry ingredients to egg mixture and beat until smooth. Refrigerate for 1 hour. For each crepe pour 3T. of batter, all at once, into heated lightly buttered 6" skillet. Rotate pan quickly to spread batter evenly over bottom of pan. Brown underside, turn and cook second side. Stack crepes and refrigerate or freeze until ready to use. Filling: 1c. chopped onion

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Crepes: 3 eggs 2/3 cup flour dash salt 1 cup milk Whisk all ingredients together and let rest for 1/2 hour. Pour 2 Tbsp mixture into preheated, greased 8" skillet and swirl to let batter cover bottom of pan. Cook on one side and remove to plate; continue with remaining batter to make 12 crepes. Place waxed paper between crepes if not using immediately. Filling: 6 oz shredded cheddar 3 Tbsp flour 3 eggs, beaten 10 oz pkg frozen spinach, thawed, squeezed dry