CHEESE SAUCE:

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

1. In a small pan, heat butter until melted. Remove from heat and add flour, salt, pepper and mustard. Stir with wooden spoon until smooth. Add milk slowly, stirring constantly. Return to heat and bring to a boil (medium), stirring constantly. Simmer for 1 minute. Add cheese and stir over low heat until melted. Remove from heat.

2. Drain spinach well. In 10" greased pan melt butter and saute spinach and mushrooms for 2 minutes. Remove from heat. Reserve 1/2 cup cheese sauce. Combine rest with spinach and mix well.

3. Preheat oven to 350 degrees. Assemble crepes on buttered heat proof dish. Place one crepe on dish with 1/2 cup filling. Top with another crepe. Continue stacking crepes and filling. End with crepe and cover completely with foil. Heat for 20 minutes. Remove foil and spoon cheese sauce on top. Garnish with a mushroom. Cut into wedges. Serves 6.