Recipe

Crepes Florentine Recipe

Print Recipe

Ingredients

2 tbsps shredded Parmesan cheese
1 shallot, finely sliced
1/4 tsp salt
2 (10 oz) packages frozen sliced spinach, thawed & squeezed dry
1 dash ground nutmeg
2 1/2 c milk
1 c shredded Gruyere or Swiss cheese, divided
2 c all-purpose flour
1/4 c butter, melted
1/3 c heavy whipping cream
1 egg
4 eggs
5 tbsps all-purpose flour
1 (8 oz) package cream cheese, softened
2 1/4 c milk
FILLING:
1/4 tsp salt
1 1/2 c finely sliced fresh mushrooms
1/4 tsp pepper
8 tbsps butter, divided

Directions

Step #1 For crepes, in a large mixing bowl, mix the milk, eggs & butter.
Step #2 Combine flour & salt; add to milk mixture & mix well.
Step #3 Cover & put in the fridge for 1 hr.
Step #4 Heat a lightly greased 8-in.
Step #5 nonstick skillet; pour 2 tbsps batter into the center of skillet.
Step #6 Lift & tilt pan to evenly coat bottom.
Step #7 Cook until top appears dry; turn & cook 15-20 seconds longer.
Step #8 Remove to a wire rack.
Step #9 Repeat with remaining batter, adding butter to skillet as needed.
Step #10 When cool, stack crepes with waxed paper or paper towels in between.
Step #11 For filling, in a large saucepan, melt 5 tbsps butter.
Step #12 Stir in the flour, salt, pepper & nutmeg until smooth; slowly add the milk.
Step #13 Bring to a boil; cook & stir for 2 mins or until thickened.
Step #14 Reduce heat to low; stir in the the cream & 3/4 c Gruyere cheese.
Step #15 Cook & stir until cheese is melted.
Step #16 Remove from heat.
Step #17 In a skillet, saute mushrooms & shallot in 2 tbsps butter until tender.
Step #18 In a small mixing bowl, beat cream cheese & egg until smooth.
Step #19 Beat in mushroom mixture.
Step #20 Add enough cheese sauce to achieve a spreadable consistency.
Step #21 In a bowl, mix the spinach & 1/2 c cheese sauce until mixed.
Step #22 Add extra sauce if needed to achieve a spreadable consistency.
Step #23 To assemble, on two greased 9-in.
Step #24 ovenproof pie or tart pans, another crepe, spinach mixture, layer a crepe, then mushroom mixture.
Step #25 Repeat five more times.
Step #26 Pour remaining sauce over the stacks.
Step #27 Sprinkle top with remaining Gruyere & Parmesan cheeses.
Step #28 Dot with remaining butter.
Step #29 Cover & put in the fridge for 1 hr.
Step #30 Remove from refrigerator 15 mins before baking.
Step #31 Bake at 350 degrees F; for 55-60 mins or until bubbly & golden & a thermometer reads 160 degrees F.
Step #32 Let stand for 5 mins before cutting.
Step #33 Cut into wedges.
Step #34 .
Enjoy the Crepes Florentine recipe