Best 3 Florentine Crepe Cups Recipes

Indulge in a delightful culinary adventure with our exquisite collection of Florentine crepe cups, a symphony of flavors that will tantalize your taste buds. These delicate crepes, hailing from the heart of Florence, Italy, are transformed into edible cups, cradling a symphony of sweet and savory fillings.

Our recipes offer a diverse range of fillings, catering to every palate and preference. From the classic combination of spinach, ricotta, and Parmesan cheese to the indulgent delight of Nutella and mascarpone, each recipe promises a unique taste experience. Whether you prefer savory or sweet, simple or elaborate, our curated selection has something for everyone.

For those seeking a vegetarian delight, the spinach and ricotta filling, enveloped in a crispy crepe cup, offers a harmonious blend of flavors and textures. The creamy ricotta and nutty Parmesan cheese complement the earthy spinach, resulting in a savory and satisfying treat.

If you have a sweet tooth, the Nutella and mascarpone filling is an irresistible indulgence. The rich, chocolatey spread pairs perfectly with the velvety mascarpone, creating a luscious filling that will leave you craving more.

For those who enjoy a bit of spice, the sun-dried tomato and goat cheese filling adds a piquant touch to the classic Florentine crepe cup. The tangy sun-dried tomatoes and creamy goat cheese balance each other out, resulting in a delightful interplay of flavors.

And for a truly decadent experience, the chocolate mousse and raspberry filling is the epitome of indulgence. The rich chocolate mousse, nestled within a crispy crepe cup, is complemented by the vibrant sweetness of raspberries, creating a dessert that is both luxurious and refreshing.

No matter your preference, our Florentine crepe cups are sure to impress and delight. With their versatility and ease of preparation, these edible cups are perfect for any occasion, from a casual brunch to an elegant dinner party. Embark on this culinary journey and discover the magic of Florentine crepe cups.

Check out the recipes below so you can choose the best recipe for yourself!

FLORENTINE CREPE CUPS

Florentine Crepe Cups image

Easy homemade crepes form the quick crust for these tempting brunch cups from Kaye Whiteman of Charleston, West Virginia. The flavorful filling includes spinach, mushrooms and bacon.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 6 servings (12 crepe cups).

Number Of Ingredients 14

Ingredients

2/3 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
1 cup whole milk
FILLING:
1-1/2 cups shredded cheddar cheese
3 tablespoons all-purpose flour
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) mushroom stems and pieces, drained
2/3 cup mayonnaise
3 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1/2 teaspoon salt
Pepper to taste

Steps:

In a large bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter., In a large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set.

Nutrition Facts : Calories 495 calories, Fat 37g fat (12g saturated fat), Cholesterol 262mg cholesterol, Sodium 985mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

SAVORY CREPES FLORENTINE

Savory Crepes Florentine image

This would go well with Basic Whole Wheat French Crepes #102058. This is a nice company dish, easy to prepare, especially if made in stages. Some can even be frozen and just popped in the oven. If you plan to freeze crepes, use only fresh ingredients to start with. This is from Cook Now, Serve Later Cookbook. Enjoy! This recipe makes more sauce than needed so save some out, then add more as desired.

Provided by Sharon123

Categories Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups ricotta cheese or 1 1/2 cups firm tofu
1 1/2 cups chopped cooked spinach, squeezed dry (about 1 pound fresh)
2 tablespoons finely grated yellow onions, squeezed dry
1 egg, lightly beaten
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg, to taste
4 tablespoons unsalted butter or 4 tablespoons margarine
1/4 cup flour
2 1/2 cups milk
2 cups shredded cheddar cheese (about 8 oz.)
1/4 teaspoon white pepper (optional)
1/8 teaspoon ground mace, to taste
12 seven inch basic french crepes
3 tablespoons grated parmesan cheese (for topping)

Steps:

To prepare the filling:.
In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
To prepare the sauce:.
Melt the butter in a heavy medium size saucepan over moderate heat.
Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
Slowly blend in the milk and bring to a boil, stirring constantly.
Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
Remove from the heat and stir in the cheese, white pepper, and mace.
One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
Spoon 3 to 4 tbls.
of filling down the center, then fold the sides over.
The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
Preheat the oven to 350*F.
Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
Pour the sauce over all; top with the Parmesan cheese.
At this point, the crepes can be stored.
refrigerate in the baking dish, tightly covered, for up to 24 hours.
(From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
run them under the broiler until browned-2 to 3 minutes.
Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
Enjoy!
Serves 6.

CREPES FLORENTINE

Crepes Florentine image

Bring this spectacular appetizer to the table to cut into wedges, and you'll receive many compliments on the presentation! The rich Mornay-sauced spinach and creamy mushroom mixtures are beautifully layered between crepes.#151;Sue A. Jurack, Mequon, Wisconsin

Provided by Taste of Home

Categories Appetizers Breakfast Brunch

Time 1h45m

Yield 8-12 servings.

Number Of Ingredients 20

Ingredients

2-1/2 cups whole milk
4 large eggs
1/4 cup butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
8 tablespoons butter, divided
5 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
2-1/4 cups whole milk
1/3 cup heavy whipping cream
1 cup shredded Gruyere cheese or Swiss cheese, divided
1-1/2 cups finely chopped fresh mushrooms
1 shallot, finely chopped
1 package (8 ounces) cream cheese, softened
1 large egg
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 tablespoons shredded Parmesan cheese

Steps:

For crepes, in a large bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large saucepan, melt 5 tablespoons butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cream and 3/4 cup Gruyere cheese. Cook and stir until cheese is melted. Remove from heat., In a skillet, saute mushrooms and shallot in 2 tablespoons butter until tender. In a small bowl, beat cream cheese and egg until smooth. Beat in mushroom mixture. Add enough cheese sauce to achieve a spreadable consistency. In a large bowl, combine the spinach and 1/2 cup cheese sauce until blended. Add additional sauce if needed to achieve a spreadable consistency., To assemble, on two greased 9-in. ovenproof pie or tart pans, layer a crepe, spinach mixture, another crepe, then mushroom mixture. Repeat five more times. Pour remaining sauce over the stacks. Sprinkle with remaining Gruyere and Parmesan cheeses. Dot with remaining butter. Cover and refrigerate for 1 hour., Remove from refrigerator 15 minutes before baking. Bake at 350°; for 55-60 minutes or until bubbly and golden and a thermometer reads 160°. Let stand for 5 minutes before cutting. Cut into wedges.

Nutrition Facts : Calories 416 calories, Fat 29g fat (17g saturated fat), Cholesterol 173mg cholesterol, Sodium 409mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.

Tips:

Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess moisture before using.
Don't overcook the crepes. They should be cooked until they are just set and slightly browned around the edges.
Be careful when flipping the crepes. They are delicate and can easily tear.
If you don't have a crepe pan, you can use a regular skillet. Just make sure to heat it over medium-low heat and grease it well.
For a richer filling, add some cooked bacon or sausage to the spinach mixture.
Feel free to experiment with different types of cheese. Gruyere, Parmesan, and mozzarella are all great options.
Serve the crepe cups immediately, while they are still warm and crispy.

Conclusion:

Florentine crepe cups are a delicious and easy-to-make appetizer or brunch dish. They are perfect for any occasion, from a casual get-together to a formal party. With their creamy spinach filling, melted cheese, and crispy crepes, these little cups are sure to be a hit with everyone who tries them.