FLORENTINE CREPE CUPS

FOR THE CREPES:
3 eggs, slightly beaten
2/3 cup flour
1/2 teaspoon salt
1 cup milk
FOR THE FILLING:
1 1/2 cups (6 oz.) shredded Kraft Sharp Natural Cheddar Cheese
3 tablespoons flour
3 eggs, slightly beaten
2/3 cup Kraft Real Mayonnaise
1 (1O-oz.) pkg. frozen chopped spinach, thawed, drained
1 (4-oz.) can mushrooms, drained
6 crisply cooked bacon slices, crumbled
1/2 teaspoon salt
Dash of pepper
Bacon curls (optional garnish)

TO MAKE THE CREPES:Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes.

For each of twelve crepes, pour 2 tablespoons batter into hot lightly greased 8-inch skillet. Cook on one side only, until underside is lightly browned.

TO MAKE THE CREPE CUPS:
Toss cheese with flour, add remaining ingredients; mix well.

Fit crepes into greased muffin pan; fill with cheese mixture.

Bake at 350 degrees F, 40 minutes or until set.

Garnish with bacon curls, if desired.

Makes 6 servings
From: Recipelink.com
Source: Kraft magazine ad, 1979