Spinach - Filled Crepes

• 1 cup butter
• all purpose flour cup unsifted
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon dry mustard
• 2 1/2 cups milk
• 1 1/2 cups sharp cheddar cheese grated
• 20 ounces frozen chopped spinach thawed
• 6 tablespoons butter
• 1/2 pound mushrooms washed, coarsely chopped
• 1 whole mushroom sliced
• 1 tablespoon chopped parsley

1. Follow procedure for crepes.
2. To make cheese sauce: Heat butter just until melted; remove from heat. Add flour, salt, pepper and mustard; with wooden spoon, stir until smooth. Add milk slowly, stirring constantly. Return to heat.
3. Over medium heat, bring to boil; stir constantly. Return to heat; simmer 1 minute. Add cheese; stir over low heat just until melted. Remove from heat. Makes 3 cups.
4. Drain spinach well. In the butter in a 10-inch skillet, saute spinach and mushrooms; stir 2 minutes. Remove from heat. Reserve 1/2 cup cheese sauce. Combine rest of sauce with spinach-mushroom mixture; mix well.
5. Preheat oven to 350 degrees. Assemble crepes on buttered, heat proof serving dish or cookie sheet. Place one crepe on dish. Spread with 1/2 cup filling. Top with another crepe.
6. Continue stacking crepes and filling. End with plain crepe on top. Cover completely with foil; heat in oven 20 minutes. Remove foil. Spoon reserved cheese sauce over top. Garnish with sliced mushroom and parsley. Cut into wedges. Serves 8.

butter, flour, salt, pepper, dry mustard, milk, cheddar cheese, butter, mushrooms washed, mushroom, parsley

Taken from www.yummly.com/recipe/Spinach---Filled-Crepes-1674012 (may not work)