CREPES FLORENTINE
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #easy #3-steps-or-less
You'll also love
Isaac Debela
[email protected]I loved these crepes! They were so easy to make and the filling was delicious. I will definitely be making them again.
Otaru Daniel
[email protected]The crepes were a little dry, but the filling was very flavorful.
Bikram Bipana
[email protected]These crepes were a bit too rich for my taste, but they were still good.
musaddik jahi
[email protected]The crepes were easy to make and turned out great! I used a mix of spinach and arugula for the filling and it was delicious.
Jenesis Webb
[email protected]I made these crepes for breakfast and they were perfect! The crepes were light and fluffy, and the filling was creamy and flavorful.
Ash 240
[email protected]These crepes were absolutely delicious! I will definitely be making them again.
Zukiswa Radebe
[email protected]I thought the crepes were a little too thick, but the filling was very good.
Miracle Wealth
[email protected]I had a hard time getting the crepes to turn out right. They kept breaking apart.
Helena Asamoah
[email protected]The crepes were a little bland for my taste, but the filling was delicious.
EMAM_ RAJI
[email protected]These crepes were amazing! The combination of flavors was perfect. I will definitely be making these again and again.
Sheila Lincoln
[email protected]I'm not a very experienced cook, but these crepes turned out great! I was surprised at how easy they were to make.
Cattleya LaFaye
[email protected]The crepes were easy to make and the filling was delicious. I used a mix of spinach and kale for the filling and it was perfect.
Ahmed Muddasir
[email protected]I made these crepes for a brunch party and they were a huge success! Everyone loved them.
bernard christian
[email protected]These crepes were a hit with my family! The filling was creamy and flavorful, and the crepes themselves were light and fluffy. I will definitely be making these again.