4 tbsp. butter
1/2 tsp. salt
1/4 c. heavy cream
1 c. diced mushrooms, sauteed in butter with
2 tbsp. scallions
5 tbsp. flour
Pepper & nutmeg to taste
1 1/2 c. cooked, chopped spinach
2 dozen crepes
2 3/4 c. hot milk
1 c. coarsely grated Swiss cheese
1 egg
1 c. cream cheese

Melt butter, stir in flour, cook 2 minutes and remove from heat. Stir in milk, salt, pepper and nutmeg. Boil 1 minute, then beat in cream and all but 2 tablespoons of Swiss cheese; simmer 1 minute. Correct seasoning.

Blend enough sauce with remaining ingredients to form a thick paste. Use to fill crepes. Place crepes in buttered casserole. Top with remaining sauce, cheese and dots of butter. Bake at 375 degrees until bubbling hot and lightly browned (about 30-40 minutes).