Crepes Florentine

These are easy to make and just as good for breakfast, lunch or dinner. Play around a bit by trying different types of sausage.

• Ready In: 40 mins
• Serves: 5
• Yields: 10 crepes

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)

Directions

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.