Serves: 30
Total Calories: 119

crepes:
4 whole eggs
1/4 teaspoon salt
2 cups flour
2 1/2 cups milk
1/4 cup butter, melted
Spinach Filling:
2 medium onions chopped fine
1/3 cup butter
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
1 teaspoon salt
1/2 tablespoon black pepper
2 boxes spinach, thawed and drained
5 ounces smoked caerphilly, crumbled
4 ounces soft goat cheese
1 whole egg
2 cups Parmesan cheese

Crepes:
1. Blend eggs and salt well. Add 1/4 of the milk and blend well. Add 1/4 of the flour and blend well. Continue alternating flour and milk until all of each are used up and blended well.
2. Fold in the melted butter.
3, Allow the mixture to sit at room temperature for up to an hour or longer in the refrigerator.
4. Heat crepe pan over medium high until hot. Butter lightly. Immediately pour just enough batter into the pan to cover the bottom when tilted. When crepe looks dry, flip it and cook for another 20 to 30 seconds. Keep
pan hot and lightly butter as needed. Make all of the crepes you need, one after another.

Spinach Filling:
1. Saute onions in butter and spices. Add spinach. Cook for 4 to 5 minutes.
2. Add cheese and egg and cook for 2 more minutes. Adjust seasoning.

Assembly:
1. Place 1-1/2 ounces of the filling on the crepe and fold the crepe around it.
2. Brush with butter and sprinkle Parmesan on the assembled crepes. Heat them on a parchment-covered sheet pan tightly covered with parchment and foil. Heat in a 175-degree oven for 45 minutes.
3. Make sure that they are hot enough 5 minutes before serving if they are not, uncover them and blast with 350 degrees in oven until hot.

Crepes:
1. Blend eggs and salt well. Add 1/4 of the milk and blend well. Add 1/4 of the flour and blend well. Continue alternating flour and milk until all of each are used up and blended well. Fold in the melted butter.
2. Allow the mixture to sit at room temperature for up to an hour or longer in the refrigerator.
3. Heat crepe pan over medium high until hot. Butter lightly. Immediately pour just enough batter into the pan to cover the bottom when tilted. When crepe looks dry, flip it and cook for another 20 to 30 seconds. Keep
pan hot and lightly butter as needed. Make all of the crepes you need, one after another.

Spinach Filling:
1. Saute onions in butter and spices. Add spinach. Cook for 4 to 5 minutes. Add cheese and egg and cook for 2 more minutes. Adjust seasoning.

Assembly:
1. Place 1-1/2 ounces of the filling on the crepe and fold the crepe around it. Brush with butter and sprinkle Parmesan on the assembled crepes. Heat them on a parchment-covered sheet pan tightly covered with
parchment and foil. Heat in a 175-degree oven for 45 minutes.
2. Make sure that they are hot enough 5 minutes before serving if they are not, uncover them and blast with 350 degrees in oven until hot.

Nutritional Facts:

Serves: 30
Total Calories: 119
Calories from Fat: 70

More Recipes from the Cook'n with Crepes Cookbook:
Appetizer Crepes
Beer Batter Crêpes
Cheese Crepes
Crab Crepes with Shrimp Sauce
Crab and Cheese Crepes
Cream Cheese Crepes
Crepe Party Wedge
Crepes Caviar
Crepes Marinara
Crepes With Cottage Cheese
Grilled Sabayon Fruit Crepes
Jalapeno Chicken Crepe
Mexicana Fiesta Crepes
Mushroom Crepes
Peanut Butter Plus
Spinach - Cheese Crepes
Spinach Chevre Crepes
Sweet Crepes
Tuna Manicotti Crepes