Delicate crepes are stacked 10-high, the layers sandwiched with a creamy spinach and mushroom filling, and topped with a zesty Cheddar cheese sauce.
Author: Anne Papina
Recipe type: Main
1 cup milk
¾ cup flour
1 tsp sugar
½ tsp salt
2 tbsp canola oil
canola oil for brushing pan
⅓ cup butter
⅓ cup flour
1 tsp salt
⅛ tsp pepper
½ tsp dry mustard
2½ cups milk
1½ cups (6 oz) sharp Cheddar cheese, shredded
6 tbsp butter
1 leek, trimmed and thinly sliced
1 garlic clove, crushed
½ lb mushrooms, washed and coarsely chopped
2 pkg (10-oz size) frozen chopped spinach, thawed, and drained well
Prepare batter one hour (or up to one day) ahead. In a large bowl, whisk milk, flour, sugar, salt and 2 tablespoons of oil. Add eggs, and beat until blended. Cover and refrigerate until ready to use.
Heat a non-stick 8-inch pan over medium heat until a drop of water sizzles. Brush the pan lightly with oil. Pour ¼ cup batter into the pan, tilting/rotating the pan so that the batter covers the bottom completely. Cook until the top is dry and the bottom is lightly browned. Flip over with a spatula and brown the other side. Cool on a wire rack, stacking between squares of parchment or waxed paper.
Repeat with remaining batter, lightly brushing pan with oil between each crepe. Makes 10 crepes.
In a medium saucepan, heat butter until melted, and remove from heat. Add flour, salt, pepper, and mustard, and stir until smooth. Slowly add milk, stirring constantly.
Return to heat and bring to a boil, again stirring constantly. Reduce heat and simmer for one minute, then stir in the cheese until melted and completely incorporated. Set aside ½ cup of the cheese sauce.
Melt butter in a large frying pan, adding leek and garlic, stirring until softened. Add mushrooms and spinach and saute about three minutes or until mushrooms are cooked. Stir in remaining cheese sauce, mixing well, and heat through.
Butter a serving dish. Place one crepe on the dish, then spread ½ cup spinach mixture on top. Top with another crepe, alternating crepes and filling, and ending with a plain crepe on top. Reheat reserved cheese sauce and drizzle over the top. Serve immediately.
Recipe by Webicurean at http://blog.webicurean.com/2013/01/06/savory-spinach-filled-crepe-cake-wcheddar-sauce-sundaysupper/