Crêpe Florentine Cups

Directions

Crepes

1. Preheat a lightly sprayed frying pan on medium heat.
   
2. In a bowl whisk together vegetable oil, eggs and water until combined.
3. Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture. Mix for 2 - 3 minutes until batter is smooth. Let batter sit for 5 minutes.
   
4. Drop ¼ cup batter onto preheated pan. Quickly tilt the pan in a circular motion to spread batter evenly, keeping a round shape.
   
5. Cook the crepe for 45 seconds or until the edges begin to curl and colour. Flip and cook the other side for 15 - 20 seconds.

Filling

1. In a medium pot of boiling water, blanch spinach for 1 minute. Rinse in cold water and drain well.
   
2. In a blender or food processor combine blanched spinach, 2 tablespoons chives, ricotta cheese, egg, salt, pepper and cream. Pulse just until pureed.
   

Assembly

1. Preheat oven to 350°F (176°C). Line muffin pan with paper cups.
2. Place 1 prepared crepe in each muffin cup. Flute sides of crepe to form into cup shape.
3. Bake in preheated oven for 5 minutes.
4. Remove from oven. Place crumbled bacon and sliced tomatoes in the bottom of each prepared cup.
5. Fill each cup with mixture and top with reserved 1 tablespoon chives.
6. Return to oven. Bake in preheated oven for 15 - 18 minutes.
7. Remove from oven and let cool for 5 minutes. Remove paper cups prior to serving.

Yields 12 Florentine Cups