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Florentine Crêpes
- Yield:
6
servings. - Difficulty
Easy
Published 2011
Although there are several steps to this recipe, it is quite simple. Delicious!
Ingredients
- Basic Crêpe Batter
- Béchamel Sauce, double recipe
¾ cup
Method
For machines with nested bowls.
Prepare crêpes as directed and refrigerate or freeze until needed. Prepare double recipe of sauce; stir in half the Parmesan cheese. Let cool.
Steel Blade: Tear bread in chunks. Process until fine crumbs are formed. Add melted butter and process a few seconds longer. Set aside.
Cook frozen spi
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