1 lg. onion, finely chopped
1/4 lb. mushrooms, sliced
1 med. clove garlic, minced
3 tbsp. butter
2 (10 oz.) pkgs. frozen chopped spinach, thawed
3/4 tsp. salt
1/8 tsp. ground pepper
1/2 tsp. marjoram
1 pt. sour cream
3/4 lb. Monterey Jack cheese, shredded
Minced parsley (dry or fresh)
8 lg. crepes

Saute onion, mushrooms and garlic in butter until tender. Drain and squeeze the water out of spinach. Mix spinach, salt, pepper and marjoram with onion mixture. Divide mixture evenly between the crepes. Roll by folding in sides of crepe and then rolling (like a burrito). Put in oven proof pan with seam side down. Spoon sour cream over top, sprinkle with cheese and garnish with parsley. Bake at 350 degrees for 35 minutes.

This is a good main dish to serve when you entertain your vegetarian friends.