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Spinach Soufflé Crepes
3 tablespoons of butter or margarine
1/4 cup of minced onion
3/4 cup of minced fresh spinach leaves
3 tablespoons of all purpose flour
1 cup of milk, scalded
1/2 teaspoon of salt
1/8 teaspoon of ground nutmeg
4 eggs, separated
1/2 cup of grated Swiss cheese
12 Basic Crepes
Cheese sauce |
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Preheat oven to 375ºF. 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 the 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 1 1/2 quart soufflé dish.
Set dish in a pan containing 1 inch of hot water. Bake about 35 minutes or until a 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 to 3 minutes, to brown sauce lightly
 
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