Crepes Florentine

By s_curtis444

Ingredients

• FILLING:
• 2 1/2 c. milk
• 4 eggs
• 1/4 c. butter, melted
• 2 c. flour
• 1/4 tsp. salt
• 8 tbsp. butter, divided
• 5 tbsp. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• dash ground nutmeg
• 2 1/4 c. milk
• 1/3 c. heavy whipping cream
• 1 c. shredded Gruyere or swiss cheese, divided
• 1 1/2 c. finely chopped fresh mushrooms
• 1 shallot, finely chopped
• 1 (8oz) pkg cream cheese
• 1 egg
• 2 pkgs (10oz ea) frozen chopped spinach, thawed and squeezed dry
• 2 tbsp. shredded parm cheese

Preparation

Step 1

For crepes, in large bowl, combine milk, eggs, butter. Combine flour and salt, add to milk mixture and mix well. Cover and refrigerate 1 hr.

Heat lightly greased 8" skillet; pour 2 tbsp. batter into center of skillet. Left and tilt pan to evenly coat. Cook till top appears dry turn and cook 15-20 secs. longer. Remove to wire rack. Repeat w/ remaining batter, adding butter to skillet as needed. When cool, stack crepes w/ waxed paper or paper towels between.

For filling, in lg. saucepan, melt 5 tbsp. butter. Stir in flour, s&p, and nutmeg till smooth; gradually add milk. Bring to boil; cook and stir 2 mins. or till thickened. Reduced heat to low; stir in the cream and 3/4 c. Gruyere or Swiss. Cook and stir till cheese is melted. Remove from heat.

In skillet, saute mushrooms and shallot in 2 tbsp. butter till tender. In small bowl, beat cream cheese and egg till smooth. Beat in mushroom mixture. Add enough cheese sauce to achieve a spreadable consistency. In lg. bowl, combine the spinach and 1/2 c. cheese sauce till blended. Add additional sauce if needed to achieve spread-ability.

To assemble, on two greased 9" ovenproof pie or tart pans, layer a crepe, spinach mixture, another crepe, then mushroom mixture. Repeat 5 more times. Pour remaining sauce over stacks. Sprinkle w/ remaining Gruyere or Swiss and parm cheeses. Dot w/ remaining butter. Cover and refrigerate 1 hr.

Remove from fridge 15 mins. before baking. Bake at 350 for 55-60 mins. or till bubbly and golden. Let stand 5 mins. before cutting. Cut into wedges.