1 c. milk
3/4 c. unsifted flour
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
4 eggs

1/3 c. butter
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 c. (6 oz.) sharp cheddar cheese, grated
2 pkg. (10 oz.) frozen chopped spinach, thawed
6 tbsp. butter
1/2 lb. (2 c.) mushrooms, coarsely chopped
1/3 c. unsifted flour
1/8 tsp. pepper
2 1/2 c. milk
Parsley

Day before, make batter. With beater, beat milk, flour, sugar, salt and 2 tablespoons oil. Add eggs; beat until well blended. Refrigerate (covered) overnight.

Next day, make crepes. For cheese sauce, heat butter just until melted; remove from heat. Add flour, salt, pepper and mustard. Stir until smooth with wooden spoon. Add milk, slowly, stirring constantly 1 minute. Add cheese and stir over low heat. Drain spinach well. Saute spinach and mushrooms in the butter in skillet 2 minutes. Remove from heat. Reserve 1/2 cup of cheese sauce.

Combine remainder of cheese with spinach mushroom mixture; mix well. Preheat oven to 350 degrees. Assemble crepes on buttered, pyrex dish. On each crepe put 1/2 cup filling. Roll each crepe up and place fold side down in pyrex dish. Cover completely with foil. Heat in oven 20 minutes. Remove foil. Spoon remainder of sauce over top. Garnish with sliced mushrooms and parsley. Serves 8.