Directions (continued)

• Combine flour and salt; add to milk mixture and mix well. Cover and
• refrigerate for 1 hour.
• Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons
• batter into the center of skillet. Lift and tilt pan to evenly coat
• bottom. Cook until top appears dry; turn and cook 15-20 seconds
• longer. Remove to a wire rack. Repeat with remaining batter, adding
• butter to skillet as needed. When cool, stack crepes with waxed
• paper or paper towels in between.
• For filling, in a large saucepan, melt 5 tablespoons butter. Stir in
• the flour, salt, pepper and nutmeg until smooth; gradually add the
• milk. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Reduce heat to low; stir in the cream and 3/4 cup Gruyere
• cheese. Cook and stir until cheese is melted. Remove from heat.
• In a skillet, saute mushrooms and shallot in 2 tablespoons butter
• until tender. In a small bowl, beat cream cheese and egg until
• smooth. Beat in mushroom mixture. Add enough cheese sauce to achieve
• a spreadable consistency. In a large bowl, combine the spinach and
• 1/2 cup cheese sauce until blended. Add additional sauce if needed
• to achieve a spreadable consistency.
• To assemble, on two greased 9-in. ovenproof pie or tart pans, layer a
• crepe, spinach mixture, another crepe, then mushroom mixture. Repeat
• five more times. Pour remaining sauce over the stacks. Sprinkle with
• remaining Gruyere and Parmesan cheeses. Dot with remaining butter.
• Cover and refrigerate for 1 hour.
• Remove from refrigerator 15 minutes before baking. Bake at 350°;
• for 55-60 minutes or until bubbly and golden and a thermometer reads
• 160°. Let stand for 5 minutes before cutting. Cut into wedges.
• Yield: 8-12 servings.