Spinach - Filled Crepes
By: Anonymous
Published: Sunday, April 25, 2010 - 2:41am

Ingredients




Ingredients from plain crepe recipe
 cup butter
 cup unsifted all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
2 1/2 cups milk
1 1/2 cups (6 oz.) sharp cheddar cheese grated
2 (10 oz.) pkgs. frozen chopped spinach, thawed
6 tablespoons butter
1/2 pound mushrooms, washed, coarsely chopped
1 whole mushroom, sliced
1 tablespoon chopped parsley

Preparation

1 Follow procedure for crepes. 2 To make cheese sauce: Heat butter just until melted; remove from heat. Add flour, salt, pepper and mustard; with wooden spoon, stir until smooth. Add milk slowly, stirring constantly. Return to heat. 3 Over medium heat, bring to boil; stir constantly. Return to heat; simmer 1 minute. Add cheese; stir over low heat just until melted. Remove from heat. Makes 3 cups. 4 Drain spinach well. In the butter in a 10-inch skillet, saute spinach and mushrooms; stir 2 minutes. Remove from heat. Reserve 1/2 cup cheese sauce. Combine rest of sauce with spinach-mushroom mixture; mix well. 5 Preheat oven to 350 degrees. Assemble crepes on buttered, heat proof serving dish or cookie sheet. Place one crepe on dish. Spread with 1/2 cup filling. Top with another crepe. 6 Continue stacking crepes and filling. End with plain crepe on top. Cover completely with foil; heat in oven 20 minutes. Remove foil. Spoon reserved cheese sauce over top. Garnish with sliced mushroom and parsley. Cut into wedges. Serves 8.

Comments:
Diane

Gonna try!