Entree Crepes & Spinach Filling

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* Exported from MasterCook *

 

Entree Crepes & Spinach Filling

 

Recipe By :Best of the Best From Pennsylvania

Serving Size : 12 Preparation Time :0:00

Categories : Pasta + Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CREPES

1 cup cold water

1 cup cold milk

4 large eggs

1/2 teaspoon salt

4 tablespoons melted butter

2 cups all-purpose flour

SPINACH FILLING**

4 tablespoons butter

5 tablespoons flour

2 3/4 cups milk

1/2 teaspoon salt

pepper to taste (white -- if you have it)

1/4 cup heavy cream

1 cup coarsely grated swiss cheese

1 cup cottage or ricotta cheese

1 egg

2 packages frozen chopped spinach -- cooked according to directions

- very well drained

1 cup diced fresh mushrooms

*or*

1 4-ounce can mushroom bits and pieces -- sauteed in butter with

2 tablespoons minced shallots -- green onions, or onion

 

** This filling may be made in the morning and the crepes assembled then or just

before baking.

 

CREPES: Place all ingredients except flour, in your blender jar and combine

well. Add flour gradually with blender still running. Refrigerate for at least 2

hours. Use approximately 1/4 cup batter for each crepe; pour into pan after

butter is starting to smoke, but not burned. Put wax paper between crepes after

they are cooked so they won't stick together. Yield: 24.

 

SPINACH FILLING: Melt butter, stir in flour, and cook slowly for 2-3 minutes

without browning. Add milk after taking saucepan off the heat; add salt and

pepper.

 

Cook, stirring until it thickens and bubbles around edge of pan. Beat in cream

and all but 2 tablespoons Swiss cheese. Correct seasoning after simmering until

cheese is melted.

 

Add cottage cheese, slightly beaten egg, mushrooms, and 4-6 tablespoons of the

sauce to the spinach.

 

Fill crepes with approximately 2 tablespoons each of this mixture, folding sides

over, and place, seam-side-down, in a greased flat baking dish, side-by-side.

 

When all filling and crepes are used, pour rest of sauce over, sprinkle rest of

cheese over, and dot top with butter. Bake in 350F oven until very hot and

bubbling, approximately 45 minutes.

 

This freezes well assembled, except for the grated Swiss cheese topping and

butter dots, which should be added just before baking. Defrost casserole all day

before baking and serving. Yield: 12 crepes. Serves 4-6.

 

Recipe selected from: Three Rivers Cookbook I, Child Health Association of

Sewickley, PA; MC'd by Brenda Adams

 

Source:

" Best of the Best from Pennsylvania: Selected Recipes from Pennsylvania's

Favorite Cookbooks "

Copyright:

" Quail Ridge Press (Sept. 1993); ISBN: 093755247X "

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Per Serving (excluding unknown items): 254 Calories; 14g Fat (47.7% calories

from fat); 9g Protein; 25g Carbohydrate; 3g Dietary Fiber; 113mg Cholesterol;

365mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 2 1/2 Fat.

 

NOTES : Everyone adores this. Use your blender for the batter.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0