Florentine Crepe Cups Recipes

Steps:

• Heat oven to 350°F.
• Combine all ingredients except turkey.
• Unfold turkey slices; use to line insides of 24 miniature muffin pan cups. Fill with spinach mixture.
• Bake 15 min. or until heated through. Cool 5 min. before removing from pan to serve.

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.

Steps:

• Combine 1/2 cup flour and salt in medium bowl. Add eggs, melted butter and 1/2 cup milk; whisk until blended. Let stand 30 min.
• Spray heavy 8-inch skillet with cooking spray; heat on medium heat. Pour 2 Tbsp. batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula around edge of crêpe to loosen from skillet; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make 7 additional crêpes.
• Heat oven to 350°F. Melt 1/4 cup butter in medium saucepan on low heat. Stir in remaining flour. Cook and stir 2 min. or until bubbly. Gradually stir in remaining milk until blended. Bring to boil on medium heat, stirring constantly. Cook on medium-low heat 2 to 3 min. or until thickened, stirring constantly. Add Parmesan; mix well.
• Combine spinach and Swiss cheese in medium bowl. Add 1 cup cream cheese sauce; mix well. Spoon about 1/4 cup spinach mixture down center of each crêpe; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese sauce. Sprinkle with paprika.
• Bake 25 to 30 min. or until heated through.

Steps:

• 1. Crepes: Put the liquids, eggs and salt into the blender. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. Cover and regrigerate for at least 2 hours.
• 2. To make crepes: Brush the skillet with oil or spray with cooking spray. Set over medium high heat until the pan is just beginning to smoke. Immediately remove from heat and ladle 1/4 cup crepe mixture into pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. Pour any batter that does not adhere to the pan back into the batter. Return pan to heat for 60 to 80 seconds. Lift the crepe edges with a spatula and if the underside is a nice brown, the crepe is ready for turning. Brown lightly for about 1/2 minute on the other side. When browned, slide onto a rack and let cool before stacking. Begin again until batter is gone, stacking cooled crepes as you go.
• 3. Mornay Sauce: Cook the flour and butter slowly together in a saucepan for 2 minutes without coloring. Off heat, beat in the boiling milk and seasongs. Boil, stirring for 1 minute. Reduce heat to simmer and stir in the cream by tablespoons. Sauce should be thick enough to coat the spoon fairly heavily. Remove from heat and stir in all but two tablespoons of the cheese. Film top of sauce with milk to prevent a skin from forming.
• 4. Spinach filling: Cook the shallots in butter for a minute or two in a saucepan. Add spinach and salt, and stir over medium high heat for 2 to 3 minutes to evaporate moisture. Stir in 1/2 to 2/3 cup of the cheese sauce made in step 3. Cover and simmer slowly for 8 to 10 minutes, stirring occasionally. Check for seasonings and set aside.
• 5. Cheese and Mushroom Filling: Mash the cream cheese in a mixing bowl with the seasonings. Beat in 1/3 to 1/2 cup of the cheese sauce made in step 3 and the egg. Saute the mushrooms and shallots in butter and oil for 5 to 6 minutes in a skillet. Stir them into the cheese mixture, and check for seasoning.
• 6. To assemble: I used a springform pan. Butter the bottom of a springform pan and center a crepe in the bottom. Spread it with a layer of cheese and mushroom filling. Press a crepe on top and spread it with a layer of spinach filling. Continue with alternating layers of crepes and fillings, ending with a crepe. Pour the remaining cheese sauce over the top and sides of the mound. Sprinkle with the remaining grated swiss cheese and dot with 3 or 4 pea-sized bits of butter. Set aside.
• 7. Baking: About 25 to 30 minutes before serving time, place in upper third of a preheated 350 degree oven to heat through thoroughly and brown the top lightly. To serve, cut in pie-shaped wedges.

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.