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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spinach Souffle (crepe filling) Recipe

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This recipe for Spinach Souffle (crepe filling) is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. Butter or Margarine
1/4 c. minced Onions
3/4 c. minced Spinach
3 tbsp. Flour
1 c. Milk (scalded)
1/2 tsp. Salt
1/8 tsp. nutmeg
1/2 c. grated Swiss Cheese
4 Eggs, separated

Cheese Sauce:

4 tbsp. Butter or Margarine
4 tbsp. Flour
1 1/2 c. Milk
1/4 tsp. Salt
dash of Pepper
1 1/2 c. grated cheddar
Directions:
Directions:
Preheat oven to 375º. Melt butter in medium saucepan. Add onion and cook, stirring every 5 minutes until tender. Add spinach and cook, stirring every 3 minutes to evaporate most of the moisture. Stir in flour smoothly. Add hot milk and cook, stirring until mixture comes to a boil. Season with salt and nutmeg. Add yolks- 1 at a time, stirring well with wire whisk until blended. Add grated cheese. Beat into spinach mixture with a light hand. Pour into well-buttered 1 1/2 quart souffle dish. Set dish in a pan containing 1" hot water. Bake about 35 minutes or until knife comes out clean when inserted in center. Place about 1/3 c. of baked spinach into center of each crepe. Spread with spatula. Roll up. Place in shallow oven-to-table baking dish. Top with cheese sauce. Place dish under broiler about 4" from element for 2 to 3 minutes to brown sauce lightly.
Cheese Sauce: Heat butter in small sauce pan until melted. Stir in flour smoothly. Gradually add milk, stirring. Heat to boiling, stirring until mixture thickens. Add remaining ingredients stirring until cheese melts.

 

 

 

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