Florentine Filling (To Be Used With Basic Crepe Recipe

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FILLING:  4 T. butter,  2T. + 1 ½ t. all-purpose flour  1/8 t. salt  1/8 t. pepper  1/8 t. ground nutmeg  1 c. + 2T. milk  3T. heavy whipping cream  1/2 c. shredded Gruyere or Swiss cheese  3/4 c. finely chopped fresh mushrooms  1/2 shallot, finely chopped  1/2 c. fresh spinach

DIRECTIONS: 1. In a large saucepan, melt 3 T. butter. 2. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add the milk. 3. Bring to a boil; cook and stir for 2 minutes or until thickened. 4. Reduce heat to low; stir in the cream and Gruyere cheese. 5. Cook and stir until cheese is melted. 6. Remove from heat. 7. In a skillet, saute mushrooms and shallot in 1 T. butter until tender. 8. Add fresh spinach and cook for an additional 30 seconds. 9. Pour skillet mixture into cheese sauce mixture and stir to combine. 10. Serve over crepes and enjoy!

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