3 eggs, slightly beaten
2/3 c. flour
1/2 tsp. salt
1 c. milk
1 1/2 c. (6 oz.) shredded sharp natural cheddar cheese
3 tbsp. flour
3 eggs, beaten
2/3 c. real mayonnaise
10 oz. pkg. frozen chopped spinach, thawed and drained
4 oz. can mushrooms, drained
6 crispy cooked bacon slices, crumbled
1/2 tsp. salt
Dash of pepper

Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For 12 crepes, pour 2 tablespoons batter into hot lightly greased 8 inch skillet. Cook on one side only, until underside lightly browned. Toss cheese with flour, add remaining ingredients; mix well. Fit crepes into greased muffin pan; fill with cheese mixture. Bake at 350 degrees for 40 minutes or until set. Garnish with bacon curls, if desired. Makes 6 servings. Will "hold" for 24 hours, refrigerate. Very tasty and pretty, too.