Very pretty appetizer that can very easily be turned into a main dish by making larger crepes and increasing baking time on a jelly roll sheet instead of a muffin pan.
Spinach Filling
1 1/2 cup sharp Cheddar cheese, shredded
3 tablespoon flour
3 eggs, slightly beaten
2/3 cup mayonnaise
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1 (4 oz.) can mushrooms, drained
6 crispy cooked bacon slices, crumbled
1/2 teaspoon salt
dash of white pepper
Crepe Cups:
3 eggs, slightly beaten
2/3 cup flour
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees. For twelve crepes, pour 2 tablespoons batter into hot lightly greased 8 inch skillet. Cook on one side only, until underside is lightly browned. Combine eggs, flour, salt and milk, beat until smooth. Let stand 30 minutes. Add remaining ingredients, mix well. Fit crepes into greased muffin pan. Fill crepes with spinach stuffing, bake for 40 minutes.
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