"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach Souffle (crepe filling) Recipe

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This recipe for Spinach Souffle (crepe filling), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Hancock
Added: Saturday, July 15, 2006


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

Preheat oven to 375. 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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