Stir until cheese melts	Spinach Soufflé Crepes

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Spinach Soufflé Crepes

Source: San Mateo Times, January 25, 1975

Yield: 6 servings

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Ingredients

• 3 Tbsp butter or margarine

• 1/4 cup minced onion

• 3/4 cup minced fresh spinach leaves

• 3 Tbsp flour

• 1 cup milk, scalded

• 1/2 tsp salt

• 1/8 tsp nutmeg

• 4 eggs, separated

• 1/2 cup grated Swiss cheese

• 12 Basic Crepes (recipe below)

• Cheese Sauce (recipe below)

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Preparation

Preheat oven to 375°F. Melt butter in medium saucepan. Add onion and cook, stirring 5 minutes until tender. Add spinach and cook, stirring about 3 minutes to evaporate most of the moisture.

Stir in flour smoothly. Add hot milk and cook, stirring until mixture comes to boiling. Season with salt and nutmeg.

Add egg yolks one at a time, stirring well with wire whisk until blended. Add grated cheese.

Beat egg whites until stiff peaks form. Fold into egg-yolk mixture with a light hand. Pour into a well-buttered l 1/2-quart soufflé dish.

Set dish in a pan containing 1 inch hot water. Bake about 35 minutes, or until knife inserted in center comes out clean.

To assemble: Place about 1/3 cup of baked spinach soufflé in center of each crepe. Spread lightly with spatula. Roll up. Place in shallow oven-to-table baking dish. Top with cheese sauce.

Place dish under broiler about 4 inches from heating element for 2-3 minutes to brown sauce lightly.
 

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Basic Crepes

• 1 1/2 cups milk

• 3 eggs

• 1/8 tsp salt

• 1 cup all-purpose flour

• Vegetable oil

Put milk, eggs, salt and flour into electric-blender container. Cover. Blend at top speed for 30 seconds.

Scrape down batter on sides of blender with spatula. Batter should be the consistency of heavy cream.

Cover and refrigerate. If possible, allow to stand an hour or two before cooking. Batter will thicken as it stands. If you find the batter is too heavy, beat in a few tablespoons water.

Before preparing each crepe, brush the crepe pan or small 6-inch skillet with oil to cover entire bottom. Heat pan until hot, but not smoking.

Pour in about 2-3 tablespoons batter, tilt pan to coat bottom evenly with batter. Cook over medium heat about 1 minute until the top of the crepe is dry and the bottom is lightly browned. Turn crepe with spatula and cook on other side about 20 seconds. Tip out onto plate.

Repeat, stacking crepes with waxed paper between each.

Yield: 12-14 crepes

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Cheese Sauce

• 3 Tbsp butter or margarine

• 3 Tbsp flour

• 1 cup milk

• 1/4 tsp salt

• Dash pepper

• 1 cup grated Cheddar cheese

Heat butter in small saucepan until melted. Stir in flour smoothly. Gradually add milk, stirring.

Heat to boiling, stirring until mixture thickens. Add remaining ingredients, stirring until cheese melts.

Yield: 1 cup