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Florentine Crepe Cups Recipe

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This recipe for Florentine Crepe Cups, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Peters
Added: Wednesday, October 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, slightly beaten
2/3 cup flour
1/2 teaspoon salt
1 cup milk

1-1/2 cups (6 oz.) shredded Kraft Sharp Natural Cheddar cheese
3 tablespoons flour
3 eggs, slightly beaten
2/3 cup Kraft Real Mayonnaise
10-oz. package, frozen chopped spinach, thawed, drained
4-oz. can mushrooms, drained
6 crisply cooked bacon slices, crumbled
1/2 teaspoon salt
Dash of pepper

Directions:
Directions:
Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For twelve crepes, pour 2 tablespoons batter into hot lightly greased 8-inch skillet. Cook on one side only, until underside is lightly browned.

Toss cheese with flour, add remaining ingredients; mix well. Fit crepes into greased muffin pan; fill with cheese mixture. Bake at 350 for 30 minutes until set. Garnish with bacon curls, if desired.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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