Spinach - Filled Crepes

Name: Spinach - Filled Crepes
Ingredients: 1 cup butter; all purpose flour cup unsifted; 1 teaspoon salt; 1/8 teaspoon pepper; 1/2 teaspoon dry mustard; 2 1/2 cups milk; 1 1/2 cups sharp cheddar cheese grated; 20 ounces frozen chopped spinach thawed; 6 tablespoons butter; 1/2 pound mushrooms washed, coarsely chopped; 1 whole mushroom sliced; 1 tablespoon chopped parsley

12 ingredients

6 steps

Ingredients

1 cup butter
all purpose flour cup unsifted
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
2 1/2 cups milk
1 1/2 cups sharp cheddar cheese grated
20 ounces frozen chopped spinach thawed
6 tablespoons butter
1/2 pound mushrooms washed, coarsely chopped
1 whole mushroom sliced
1 tablespoon chopped parsley

Directions

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.