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Gateau de Crepes aux Epinards
Makes 6-8 servings.

2 eggs
2 egg yolks
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons clarified butter

2 10-oz pkgs frozen chopped spinach
1 tablespoon butter
1 tablespoon flour
3 tablespoons half and half
1 teaspoon sugar
dash nutmeg
Salt and pepper to taste

1 cup Mornay sauce
1/4 cup grated Swiss cheese

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.

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 400F for about 10-15 minutes.


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