Breakfast Crepe Florentine
Created by dienia b on March 19, 2024
- Servings: 1
- Prep Time: 20m
- Cook Time: 20m
- Recipe #42555
Ingredients
- 1 ounce crepe, heated (1 crepe)
- Filling
- 1 tablespoon butter
- 2 eggs, beaten
- 1/8 teaspoon garlic salt
- 1/8 teaspoon lemon pepper
- 2 mushrooms, sliced
- 1 green onion
- 1/2 cup fresh baby spinach
- Topping
- 1/2 cup hollandaise sauce
How to Make
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Step 1: Pam spray a gratin dish.
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Step 2: Heat butter in skillet.
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Step 3: Lightly season mushrooms and green onion and cook until mushrooms are browned.
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Step 4: Add spinach and cook until wilted.
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Step 5: Remove.
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Step 6: Add more butter if needed.
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Step 7: Season eggs to taste.
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Step 8: Add water and beat.
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Step 9: Pour into skillet and scramble.
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Step 10: Place on heated crepe in a line.
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Step 11: Add spinach mixture on top.
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Step 12: Close and flip opening to bottom.
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Step 13: Pour sauce over.
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Step 14: Season lightly and place under broiler 5 minutes until hot and bubbly.
Nutritional Facts
- 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