1 1/2 c. (6 oz.) sharp Cheddar cheese, shredded
3 tbsp. flour
3 eggs, slightly beaten
2/3 c. mayonnaise
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1 (4 oz.) can mushrooms, drained
6 crispy cooked bacon slices, crumbled
1/2 tsp. salt
Dash of pepper

CREPE CUPS:

3 eggs, slightly beaten
2/3 c. flour
1/2 tsp. salt
1 c. milk

Preheat oven to 350 degrees. Combine eggs, flour, salt and milk, beat until smooth. Let stand 30 minutes. Add remaining ingredients, mix well. Fit crepes into greased muffin pan. Fill crepes with spinach stuffing, bake for 40 minutes.

CREPE CUPS: For twelve crepes, pour 2 tablespoons batter into hot lightly greased 8 inch skillet. Cook on one side only, until underside is lightly browned.