Crepes Florentine - butter

Method

• In a skillet over medium high heat, melt 1 Tbs.
• butter and saute shallots.
• Add sugar and reduce heat to medium.
• Caramelize shallots for approximately 20 more minutes.
• Remove from pan and set aside.
• Peel sausage and finely chop.
• Brown in a skillet heated over medium heat.
• Add mushrooms and cook until tender.
• Add the thawed spinach and reserved shallots.
• Beat eggs with heavy cream, salt and pepper in a mixing bowl.
• Add 1 Tbs.
• butter to a clean skillet and heat.
• Add egg mixture and heat thoroughly while gently folding.
• Gently fold the sausage mixture while the eggs are cooking.
• When eggs are almost fully cooked, add and fold in the cheddar cheese to blend.
• Remove from heat.
• Place 1/3 cup mixture in the center of each crepe or flour tortilla.
• Fold in the sides and fold forward like a burrito.
• Melt remaining butter in a skillet.
• 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.
• ).
• Top with a dollop of sour cream, serve immediately.