Florentine Cheese Crepes

4
(3) 3 Reviews
Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

4 servings

In this elegant dish, homemade crêpes are filled with Swiss cheese and spinach in a creamy Parmesan sauce, then topped with more sauce and baked.

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What You Need

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Make It

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  • Mix 1/2 cup of the flour and the salt in medium bowl. Add 1/2 cup of the milk, the eggs and 1 Tbsp. melted butter; beat with wire whisk until well blended. Let stand 30 min. Heat lightly greased 8-inch skillet on medium heat. For each crepe, pour 2 Tbsp. of the batter into skillet. Cook on one side only until lightly browned. Repeat with remaining batter.
  • Preheat oven to 350°F. Melt 1/4 cup butter in medium saucepan on low heat. Stir in remaining 1/4 cup flour. Cook 2 min. or until bubbly. Gradually add remaining 1-1/2 cups milk, stirring until well blended. Increase heat to medium. Bring to boil, stirring constantly. Reduce heat to medium-low; cook until thickened, stirring constantly. Add Parmesan cheese; mix well. Remove 1 cup of the cheese sauce; place in large bowl. Add spinach and Swiss cheese; mix well. Spoon about 1/4 cup of the spinach mixture down center of each crepe; roll up. Place, seam-sides down, in 13x9-inch baking dish. Top with remaining cheese sauce; sprinkle with paprika.
  • Bake 25 to 30 min. or until heated through.

Serving Suggestion

Serve with your favorite fresh fruit.

Substitute

Substitute KRAFT Shredded Cheddar Cheese for the Swiss cheese.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 510
% Daily Value
Total fat 33g
Saturated fat 18g
Cholesterol 195mg
Sodium 730mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 6g
Protein 26g
   
Vitamin A 190 %DV
Vitamin C 30 %DV
Calcium 70 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • k3surik3 |

    Except for the spinach, it was good

  • eanderson@cesinc.cc |

    I added cooked chicken, shredded or cubed, to the spinach mixture and then place thin slices of ham on the crepe before filling the crepe with the mixture. It made it more of a cordon-bleu style and was delicious.

  • viperfish |

    Very gouda. Instead of spinach I used bacon. Delicious!

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