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Full Online Book HomeLearning KitchenVegetables - Florentine Crepe Cups
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Vegetables - Florentine Crepe Cups Post by :rexyu Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2073

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Vegetables - Florentine Crepe Cups

Crepes:
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.


Filling:
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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