Breakfast Crepe Florentine
"I had this at a cafe in the Lake of the Ozarks. It is really good. I'm eyeballing what I had so stuff it with this idea It was in gratin dish with hash browns on the side."
Original is 1 serving
Ingredients
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- Filling
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- Topping
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Nutritional
- Serving Size: 1 (722.8 g)
- Calories 1008.7
- Total Fat - 59.7 g
- Saturated Fat - 22.8 g
- Cholesterol - 1838.5 mg
- Sodium - 992.7 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 2.3 g
- Sugars - 17.1 g
- Protein - 68.1 g
- Calcium - 335.3 mg
- Iron - 10.8 mg
- Vitamin C - 31.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Pam spray a gratin dish.
Step 2
Heat butter in skillet.
Step 3
Lightly season mushrooms and green onion and cook until mushrooms are browned.
Step 4
Add spinach and cook until wilted.
Step 5
Remove.
Step 6
Add more butter if needed.
Step 7
Season eggs to taste.
Step 8
Add water and beat.
Step 9
Pour into skillet and scramble.
Step 10
Place on heated crepe in a line.
Step 11
Add spinach mixture on top.
Step 12
Close and flip opening to bottom.
Step 13
Pour sauce over.
Step 14
Season lightly and place under broiler 5 minutes until hot and bubbly.
Tips
- Gratin dish
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