Kale & Mushroom Crepes

• 6 tablespoons Land O Lakes Butter
• 1 small (1/2 cup) onion, chopped
• 1 teaspoon finely chopped fresh garlic
• 6 ounces fresh button mushrooms, quartered
• 8 ounces (about 6 cups) kale, ribs and stems removed, coarsely chopped
• 1/4 cup all-purpose flour
• 2 cups milk
• 8 (3/4-ounce) slices Land O Lakes Deli 4 Cheese Italian Blend
• 6 pre-made crepes
• 1/4 cup seeded chopped tomato
• 1 tablespoon chopped fresh parsley

1. Heat oven to 350F.
2. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat until sizzling.
3. Add onion and garlic; cook 3-5 minutes or until softened.
4. Add mushrooms; cook 3-5 minutes or until softened.
5. Add kale; cook, stirring occasionally, 1-2 minutes or until wilted.
6. Place mixture into bowl.
7. Refrigerate about 15 minutes or until cool enough to handle.
8. Melt remaining 4 tablespoons butter in 3-quart saucepan over medium heat until sizzling.
9. Add flour; cook, stirring constantly, 1-2 minutes or until bubbly.
10. Add milk, stirring constantly with whisk, until mixture comes to a boil.
11. Continue cooking 5-8 minutes or until thickened.
12. Remove from heat; stir in cheese.
13. Spray 9-inch square glass baking pan with no-stick cooking spray; set aside.
14. Pour 3/4 cup cheese sauce into pan.
15. Spoon 1/2 cup vegetable mixture onto each crepe; roll up enchilada-style.
16. Arrange crepes over cheese sauce.
17. Pour remaining cheese sauce over crepes.
18. Bake 15-20 minutes or until bubbly around edges.

butter, onion, fresh garlic, button mushrooms, kale, allpurpose, milk, crepes, tomato, parsley

Taken from www.landolakes.com/recipe/3763/kale-mushroom-crepes (may not work)