Ingredients
Crepes:
1 cup instant blending flour
2/3 cup water
2/3 cup milk
1/4 teaspoon salt
3 tablespoons butter, melted
2-3 drops dark sesame oil, optional
3 large eggs
Directions
Sauce:
2 1/2 cups white sauce
1 1/4 cups chopped spinach, steamed with dash of salt, pepper and nutmeg
1 cup mushrooms, quartered and sauteed in butter
4 crepes
1/2-2/3 cups Swiss cheese, grated
For crepes, whisk all ingredients together; let rest 10 minutes. Heat a 6 1/2-inch non-stick skillet until drops of water flicked onto it dance. Pour in 2-3 tablespoons batter; tilt pan so batter covers the bottom evenly. Cook about 1 minute or until browned on the bottom; turn and cook briefly on the other side. Continue with remaining batter.
Mix 1/2 cup of sauce with drained spinach and mushrooms. Place 1/4 of the mixture on the bottom third of each crepe and roll the crepe up. Spread a thin layer of sauce over the bottom of a buttered baking pan; sprinkle with 2 tablespoons cheese. Arrange crepes in dish, seam side down; cover with remaining sauce and cheese. Bake at 375 degrees for 25-30 minutes or until bubbling and lightly browned on top. Makes 4 servings.
Note: If regular flour is used, let batter rest 2 hours.
Each serving contains 424 calories; 30 gm fat; 612 mg sodium; 119 mg cholesterol.