Crepes Florentine

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 3 tablespoons butter
• 1 1/4 shallots, chopped (about 6 shallots)
• 2 tablespoons sugar
• 2 smoked link sausage
• 1 cup mushroom, sliced
• 3 large eggs
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (9 ounce) package creamed spinach, thawed
• 2 cups smoked cheddar cheese, shredded
• 10 packaged crepes or 10 flour tortillas
• sour cream (optional)

Recipe

• 1 in a skillet over medium high heat, melt 1 tbs.
• 2 butter and sauté shallots.
• 3 add sugar and reduce heat to medium.
• 4 caramelize shallots for approximately 20 more minutes.
• 5 remove from pan and set aside.
• 6 peel sausage and finely chop.
• 7 brown in a skillet heated over medium heat.
• 8 add mushrooms and cook until tender.
• 9 add the thawed spinach and reserved shallots.
• 10 beat eggs with heavy cream, salt and pepper in a mixing bowl.
• 11 add 1 tbs.
• 12 butter to a clean skillet and heat.
• 13 add egg mixture and heat thoroughly while gently folding.
• 14 gently fold the sausage mixture while the eggs are cooking.
• 15 when eggs are almost fully cooked, add and fold in the cheddar cheese to blend.
• 16 remove from heat.
• 17 place 1/3 cup mixture in the center of each crepe or flour tortilla.
• 18 fold in the sides and fold forward like a burrito.
• 19 melt remaining butter in a skillet.
• 20 place crepe in skillet, and heat the crepe until golden brown (about 1-2 minutes per side; tortillas will take a bit longer as they are thicker than crepe shells.).
• 21 top with a dollop of sour cream, serve immediately.