CREAM CHEESE, SPINACH, MUSHROOM CREPE FILLING
Steps:
- Spinach filling Cook onions in butter still soft, not brown. Add spinach, stir over high heat 2-3 minutes to evaporate moisture. Stir in 1/3 to 1/2 c. cheese sauce to make a thick paste. For cheese mushroom filling: Mash cheese in mixing bowl with seasonings. Beat in 1/3 to 1/2 c. cheese sauce to make thick paste. Saute mushrooms and shallots in butter and oil for 5-6 minutes in a skillet. Stir them into cheese mixture and correct seasoning. Mornay Cheese Sauce -about 3 cups 5 T. flour 4 T. butter 2 3/4 c. very hot milk 1/2 t. salt 1/8 t. pepper Big pinch nutmeg 1/4 c. whipping cream 1 c. coarsely grated Swiss cheese Cook flour and butter slowly in sauce pan for 2 minutes without coloring flour. Off heat, add milk and seasonings. Boil, stirring for 1 minute. Reduce to simmer and stir in cream by T. Sauce should be thick enough to coat spoon fairly heavily. Stir in all but 2 T. cheese. Film top of sauce with milk to prevent skin from forming. Fill crepes and put in shallow baking dish (1 layer only). Pour sauce over and bake 350 on upper third of preheated oven until hot, maybe 20-30 minutes. Sprinkle herbs or extra cheese on top if desired. All of these can be done ahead and put in frig to assemble later. Just warm everything up and go.
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