Crepes Florentine

• 3/4 cup flour, divided
• 1/4 tsp. salt
• 2 cups milk, divided
• 2 eggs, beaten
• butter or margarine
• 1 cup KRAFT Shredded Swiss Cheese
• 1/4 lb. (4 oz.) , shredded
• 2 pkg. (10 oz. each) frozen chopped spinach, cooked, well drained
• 1 can (4 oz.) mushrooms, drained

1. Mix 1/2 cup of the flour and salt in medium bowl.
2. Add 1/2 cup of the milk, eggs and 1 Tbsp.
3. butter, melted; beat with wire whisk until smooth.
4. Let stand 30 minutes.
5. Heat lightly greased 8-inch skillet on medium heat until hot.
6. For each crepe, pour 1/4 cup batter into skillet.
7. Cook until lightly browned on both sides.
8. Melt 1/4 cup butter in saucepan on low heat.
9. Stir in remaining 1/4 cup flour.
10. Cook 2 minutes or until bubbly, stirring frequently.
11. Gradually stir in remaining 1-1/2 cups milk until smooth.
12. Cook on medium heat until mixture boils and thickens, stirring constantly.
13. Add Swiss cheese and process cheese; stir until melted.
14. Mix 1 cup of the sauce, spinach and mushrooms.
15. Fill each crepe with 1/3 cup spinach mixture; roll up.
16. Place, seam-side down, in 12x8-inch baking dish.
17. Top with remaining sauce.
18. Bake at 350F for 20 to 25 minutes or until thoroughly heated.

flour, salt, milk, eggs, butter, swiss cheese, spinach, mushrooms

Taken from www.kraftrecipes.com/recipes/crepes-florentine-51700.aspx (may not work)