About Mimi’s Cafe

Founded in 1978 by Arthur Simms, who was stationed in France during World War II, Mimi’s Cafe is a neighborhood cafe offering French Inspired American comfort food. In February 2013 Mimi’s Cafe was purchased by Le Duff America, Inc., the North American subsidiary of Groupe Le Duff, a global bakery and restaurant company headquartered in Rennes, France. Since then, the team has launched new dishes reflecting the culinary traditions of fresh ingredients, bistro classics, and American comfort food. There are currently 97 Mimi’s Cafe locations throughout 18 states in the U.S.

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Crepes Florentine


BREAKFAST CREPES FLORENTINE
Mimi's Cafe Restaurant Recipe

Serves 4

Herb Crepe :
1 cup all purpose flour
5 eggs, whisked until smooth
2 cups whole milk (needs to be warmed to 90°F)
2 teaspoons salt
6 ounces melted butter, cooled
1 teaspoon dried thyme
2 tablespoons parsley, chopped

Mornay Sauce:
1 1/2 tablespoons butter
1 1/2 tablespoons all purpose flour
1 1/2 cups whole milk
1 bay leaf
1/2 teaspoon salt
1/2 cup Parmesan Cheese, grated
tiny pinch nutmeg
dash Tabasco sauce

Final Dish:
8 Herb Crepes
1 tablespoon olive oil
1 cup onions, diced
8 cups spinach
1 cup mixed cherry tomatoes
8 eggs, whisked until smooth
dash salt & pepper
Mornay Sauce
2 teaspoons parsley, chopped

For the Crepes:  Place the flour and salt in a bowl and whisk together. Make a well in the center of the bowl. Place the eggs in middle of well. Slowly start to whisk flour into eggs by whisking the outside of well. Keep widening your whisk strokes until all flour is combined but not over beaten.  Whisk in the warm milk until well combined and there are no lumps. Slowly whisk in melted butter. Whisk in parsley and thyme. Place batter in container and chill for 2 hours before making crepes.

Place crepe pan over medium high heat. Spray crepe pan with non-stick spray. Place 1 1/2 ounces of crepe batter on hot crepe pan, rotating crepe pan to cover completely. Cook crepe 90% of the way then flip briefly to finish off crepe. Wrap the crepes with plastic wrap to keep from drying out.

For the Mornay Sauce: Melt butter in medium saucepan over medium heat. Add flour and whisk until well combined for one minute. Whisk in the milk and add bay leaf. Increase heat to medium high and bring mixture to boil while whisking.  Reduce heat to medium and cook sauce for 5 minutes. Remove from heat and whisk in cheese, salt, nutmeg and Tabasco. Keep sauce warm.

Final Crepe Dish: Place olive oil in large non stick pan over medium heat. Add the onions and saute until translucent. Add spinach, cherry tomatoes and saute just until spinach wilts.
Add eggs season and scramble.  While eggs are cooking, warm crepes.

To Assemble: Divide egg mixture evenly among eight crepes. Roll tightly and place two crepes on each plate.  Ladle Mornay Sauce over center of crepes. Sprinkle parsley over crepes. Ready to serve.

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