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Florentine Filling (To Be Used With Basic Crepe Recipe)

This document provides a recipe for a Florentine filling to be used in crepes. The filling includes butter, flour, milk, cream, Gruyere cheese, mushrooms, shallots and spinach. The directions are to make a roux with butter and flour, gradually add milk to make a sauce, then add the cream, cheese, sauteed mushrooms and shallots and fresh spinach to create the creamy Florentine filling.

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April Showers
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67 views1 page

Florentine Filling (To Be Used With Basic Crepe Recipe)

This document provides a recipe for a Florentine filling to be used in crepes. The filling includes butter, flour, milk, cream, Gruyere cheese, mushrooms, shallots and spinach. The directions are to make a roux with butter and flour, gradually add milk to make a sauce, then add the cream, cheese, sauteed mushrooms and shallots and fresh spinach to create the creamy Florentine filling.

Uploaded by

April Showers
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Florentine Filling (To Be Used With Basic Crepe Recipe)

FILLING: 4 T. butter, 2T. + 1 t. all-purpose flour 1/8 t. salt 1/8 t. pepper 1/8 t. ground nutmeg 1 c. + 2T. milk 3T. heavy whipping cream 1/2 c. shredded Gruyere or Swiss cheese 3/4 c. finely chopped fresh mushrooms 1/2 shallot, finely chopped 1/2 c. fresh spinach

DIRECTIONS: 1. In a large saucepan, melt 3 T. butter. 2. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add the milk. 3. Bring to a boil; cook and stir for 2 minutes or until thickened. 4. Reduce heat to low; stir in the cream and Gruyere cheese. 5. Cook and stir until cheese is melted. 6. Remove from heat. 7. In a skillet, saute mushrooms and shallot in 1 T. butter until tender. 8. Add fresh spinach and cook for an additional 30 seconds. 9. Pour skillet mixture into cheese sauce mixture and stir to combine. 10. Serve over crepes and enjoy!

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