FoodBanter.com - View Single Post - Chicken Crepes Mornay

In article >,
wrote:

> Wayne Boatwright >, if that's their real name,
> wrote:
>
> >Executing your recipe is indicative of much more than a merely competent
> >skill level.
>
> Absolutely. I'm to scared to even *try* to make crepes.

Oh, gimme a break! Think thin pancake and you're there, Toots. It's a
rich and eggy batter and doesn't stick on a well-seasoned pan (I use a
cast iron skillet). Asbestos fingers help me flip them. Yeah, I cook
them on both sides. Sue me. Not only that, you can stack them with
waxed paper between each and freeze them. How good is that? Here,
try this. I've posted it several times over the years but maybe
somebody hasn't seen it. And you know I've only got about six good
recipes. It gets rave reviews.

* Magically and Mystically Exported from MasterCook Mac *

Gateau de Crepes aux Epinards

Recipe By : posted again to r.f.cooking by Barb Schaller, 3-12-05
Serving Size : 8 Preparation Time :1:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crepes:
2 eggs
2 egg yolks
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons clarified butter
Filling:
2 pkg. frozen chopped spinach -- (10 oz. each)
1 tablespoon butter
1 tablespoon flour
3 tablespoons half and half
1 teaspoon sugar
dash nutmeg
Salt and pepper to taste
To Finish:
1 cup Mornay sauce
1/4 cup grated Swiss cheese

Prepare crepes: Beat eggs and egg yolks with milk, using a whisk or
fork. Add flour and salt, beat until smooth. Batter should be the
consistency of heavy cream. Add butter; let stand 30 minutes. Using
about 1/4 cup batter, bake crepes (thin pancakes) in a hot heavy skillet
or a crepe pan, turning once. Set aside or freeze for future use.
Makes about 15 six-inch crepes. To prepare filling: cook the spinach
according to package directions and drain thoroughly. Melt butter, add
flour and stir. Add half and half, cook and stir until smooth
(essentially, a thick white sauce). Stir in well-drained spinach,
sugar, nutmeg, salt and pepper. Stack the crepes in a buttered pie
plate, spreading about 1/3 cup of spinach mixture between each (will use
about 5-7 crepes). Cover with Mornay sauce (a glorified white
sauce--add some grated cheese to 1 cup medium white sauce) and sprinkle
with grated Swiss cheese. Bake at 400? for about 10-15 minutes. Makes
6-8 servings.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 291 Calories; 18g Fat (55%
calories from fat); 12g Protein; 21g Carbohydrate; 154mg Cholesterol;
382mg Sodium
Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1 Vegetable; 3 Fat

NOTES : Recipe from a neighbor in the late '70s.

_____
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.