Ingredients from plain crepe recipe

Follow procedure for crepes.

CHEESE SAUCE:

1/3 c. butter
1/3 c. unsifted all-purpose 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 cheddar cheese grated
2 (10 oz.) pkgs. frozen chopped spinach, thawed
6 tbsp. butter
1/2 lb. mushrooms, washed, coarsely chopped
1 whole mushroom, sliced
1 tbsp. chopped parsley

To make cheese sauce: Heat butter just until melted; remove from heat. Add flour, salt, pepper and mustard; with wooden spoon, stir until smooth. Add milk slowly, stirring constantly. Return to heat.

Over medium heat, bring to boil; stir constantly. Return to heat; simmer 1 minute. Add cheese; stir over low heat just until melted. Remove from heat. Makes 3 cups.

Drain spinach well. In the butter in a 10-inch skillet, saute spinach and mushrooms; stir 2 minutes. Remove from heat. Reserve 1/2 cup cheese sauce. Combine rest of sauce with spinach-mushroom mixture; mix well.

Preheat oven to 350 degrees. Assemble crepes on buttered, heat proof serving dish or cookie sheet. Place one crepe on dish. Spread with 1/2 cup filling. Top with another crepe.

Continue stacking crepes and filling. End with plain crepe on top. Cover completely with foil; heat in oven 20 minutes. Remove foil. Spoon reserved cheese sauce over top. Garnish with sliced mushroom and parsley. Cut into wedges. Serves 8.