Mound of French Pancakes Filled with Cream Cheese, Spinach, and Mushrooms

• Batter for 24 crepes 6 1/2 inches in diameter
• 5 Tb flour
• 4 Tb butter
• 2 3/4 cups boiling milk
• 1/2 tsp salt
• 1/8 tsp pepper
• Big pinch of nutmeg
• 1/4 cup whipping cream
• 1 cup coarsely grated Swiss cheese
• 1 Tb minced shallots or green onions
• 2 Tb butter
• 1 1/2 cups blanched chopped spinach
• 1/4 tsp salt
• 1 cup cottage cheese or 8 ounces cream cheese
• Salt and pepper
• 1 egg
• 1/4 lb. (1 cup) minced mushrooms
• 1 Tb minced shallots or green onions
• 1 Tb butter
• 1/2 Tb oil
• 3 Tb grated cheese
• 1/2 Tb butter
• A round baking dish about 9 inches in diameter and a 1 1/2 inches deep1 1/2 quart saucepan

1. Make the crepes and set them aside.
2. For the Sauce Mornay:
3. Cook the flour and butter slowly together in the saucepan for 2 minutes without coloring.
4. Off heat, beat in the boiling milk and seasonings.
5. Boil, stirring, for 1 minute.Reduce to the simmer and stir in the cream by tablespoons.
6. Sauce should be thick enough to coat the spoon fairly heavily.
7. Remove from heat and correct seasoning.
8. Stir in all but two tablespoons of the cheese.
9. Film top of sauce with milk to prevent a skin from forming.
10. For the spinach filling:
11. Cook the shallots or onions in butter for a moment in an enameled saucepan.
12. Add spinach and salt, and stir over moderately high heat for 2 to 3 minutes to evaporate moisture.
13. Stir in 1/2 to 2/3 cup of the cheese sauce.
14. Cover and simmer slowly for 8 to 10 minutes, stirring occasionally.
15. Correct seasoning and set aside.
16. For the cheese and mushroom filling:
17. Mash the cheese in a mixing bowl with the seasonings.
18. Beat in 1/3 to 1/2 cup of the cheese sauce, and the egg.
19. Saute the mushrooms and shallots in butter and oil for 5 to 6 minutes in a skillet.
20. Stir them into the cheese mixture, and correct seasoning.
21. Forming the mound
22. Butter the baking dish, and center a crepe in the bottom.
23. Spread it with a layer of cheese and mushroom filling.
24. Press a crepe on top and spread it with a layer of spinach filling.
25. Continue with alternating layers of crepes and filling, ending with a crepe.
26. Pour the remaining cheese sauce over the top and sides of the mound.
27. Sprinkle with the 3 tablespoons of cheese and dot with 3 or 4 pea-sized bits of butter.
28. Set aside.
29. Baking
30. About 25 to 30 minutes before serving time, place in upper third of a preheated 350-degree oven to heat through thoroughly and brown the top lightly.
31. To serve, cut in pie-shaped wedges.

batter, flour, butter, boiling milk, salt, pepper, nutmeg, whipping cream, swiss cheese, shallots, butter, spinach, salt, cottage cheese, salt, egg, mushrooms, shallots, butter, oil, grated cheese, butter, baking

Taken from www.cookstr.com/recipes/mound-of-french-pancakes-filled-with-cream-cheese-spinach-and-mushrooms (may not work)