This is a recipe I have had for 25 years but never put it in my computer file. I remember making it years ago for a mother daughter luncheon. It might be "chick food" but my husband will eat it as a side dish with meat. It would be a great vegetarian dish. I made it this year for Easter and then again for a family get-to-gether and everyone seemed to enjoy it. (You know when they have seconds) It is a bit of work as you have to make the crepes, sauce and saute the mushrooms but it makes 16 crepes and they freeze nicely if you only want to eat half. Pre-washed spinach at Costco makes that part easier. I fill a large dutch oven size pan full and pushed down of rinsed Costco spinach and that makes about a pound. (There is 2 1/2 pounds in a bag) The second time I made the recipe I used garlic and parmesean cheese instead of onions and swiss cheese. I like both versions.
Crepes
4 eggs
1 C. milk
¾ C. wather
1 ¾ C. flour
1 tsp salt
1 T. veg. Oil
Beat until smooth.(A blender is good) Pour scant ¼ cup in a 7-8 inch non-stick skillet sprayed with Pam. Tilt to coat pan and cook until lightly brown on one side and turn to brown the other. Stack on a plate
SPINICH AND MUSHROOM FILLING
1 lb. fresh spinach
4 T. butter
½ c. chopped sweet onion or 1 clove grated garlic
6 T. flour
3 C. milk
1 tsp. salt
¼ tsp. hot pepper sauce or pinch of cayenne pepper
1 C. shredded Swiss cheese or Parmesan
1 lb. sliced mushrooms
3 T. butter
1 C. heavy cream, whipped.
Steam the washed spinach with only the water clinging to the leaves 3-4 minutes or just until the leaves are wilted. Drain well and chop. (squeeze out the liquid)
Heat 4 T. butter in pan and onion (or garlic) saute until tender but not brown about 10 minutes (for onions). Stir in flour and cook for 1 minute. Add milk gradually. Cook, stiring constantly until the mixture tickens and bubbles 1 minute. Remove from heat and stir in 1 tsp. salt, hot sauce and cheese. Reserve 3/4 C. sauce for topping.
Heat the remaining 3 T. butter and saute mushrooms often until very lightly browned. Stir half the mushrooms into cheese sauce along with the spinach. Spread ¼ C. filling on each crepe; roll up arrange in shallow baking dish. (this will fill 2-9x13 inch casseroles) Cover and refrigerate until ready to heat and serve. Freeze half the crepes for later if desired.
Bake crepes covered 20 minutes or just until heated through (if fresh made. It will take 30 minutes from the refrigerator) 350 degrees. Fold the whipped cream into the reserved cheese sauce; spoon over crepes; broil 2-3 minutes. (Just until the bubbles brown a bit. Garnish with the reserved mushrooms.
