Florentine Cheese Crêpes Food

CREPES FLORENTINE

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.

FLORENTINES (ITALY)

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
• Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
• Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
• Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
• Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

FLORENTINE CREPE CUPS

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.

CREPES FLORENTINE

Steps:

• Mix all ingredients except Parmesan & melted butter in sauce pan. Cook until thickened and cheese is melted. Spoon into crepe, roll and place in
• roasting pan. Drizzle with butter & sprinkle with Parmesan cheese. Bake 15 to 20 minute in 350 degree oven.

SAVORY CREPES FLORENTINE

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.

FLORENTINE CREPES

Steps:

• Make the crêpes: Mix the flour, eggs, and a pinch of salt.
• Slowly pour in the milk and butter, while whisking.
• Let stand for 30 minutes.
• Heat a crêpe pan over medium-high heat.
• Pour 3 tablespoons of batter into the pan and tip to cover the bottom.
• When the top begins to solidify, flip with a heatproof spatula and cook the other side, about 30 seconds.
• Prepare all the batter in this way.
• Make the filling: Defrost the spinach and wring out all excess water.
• Mix well with all of the other ingredients.
• Make the béchamel sauce: Melt the butter in a pan and add the flour a little at a time, whisking constantly.
• Cook for 2 minutes.
• In another pan, heat the milk.
• Add a pinch of salt to the flour and butter and slowly whisk in the boiling hot milk.
• Cook over low heat for about 5 minutes.
• Assemble the crêpes: Preheat the oven to 350 degrees.
• Place a few spoonfuls of filling onto each crêpe and roll up.
• Place the rolled crêpes into a nonstick baking dish and cover with the béchamel sauce.
• Add the tomato sauce over the top.
• Bake for 20 minutes.
• Serve hot.

CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)

Steps:

• Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
• Sauté chicken and garlic on butter until golden brown.
• Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
• After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
• While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
• By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.

CHICKEN FLORENTINE CREPES

Steps:

• Dice the chicken breast into small pea shaped pieces and set aside. Strain the spinach to make sure all of the water is out and also set it aside.
• Melt the butter in a skillet and sauté the onions until just browned, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
• Add chicken into the pan and cook on medium high for about 5 minutes. Add mushrooms and stir to incorporate.
• Bring the heat down to low and stir in the Swiss cheese and the spinach. Salt and pepper to taste and turn the heat off.
• Heat a 10 inch skillet on medium high and cook crepes according to the package directions or 2 minutes on each side.
• Once all crepes are cooked I then fill each one with 3 tbsp of the chicken filling and I smother the crepes in my Swiss cheese sauce (Recipe #241932) which is posted on this site.

STRAWBERRY AND CREAM CHEESE CREPES

Steps:

• Batter:.
• Beat the eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat the pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate the pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
• Filling:
• Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
• Sauce:.
• Coarsely chop the strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll up. Arrange crepes seam side down on plate. Serve immediately with fruit sauce. You may top with whipped cream if desired. Enjoy!
• Makes 12 servings, 1 crepe each.