spinach filling
2 eggs
1/3 cup milk
1/3 cup cream
2/3 cup grated Parmesan cheese
1/2 t. crushed garlic
sea salt
fresh ground pepper
10 oz. fresh spinach
butter for greasing

cheese sauce
4 T unsalted butter
3 T flour
1 cup milk or more (depending on desired thickness of sauce)
1/2 cup shredded cheddar cheese
1-2 oz white wine (I used sauvignon blanc)
sea salt
fresh ground pepper
paprika for finishing touch
 
  1. Pour enough water in a large stockpot to cover the bottom and a little more.  Bring to a boil over med. heat and add spinach to steam.  Turn spinach continuously for about 1 min, spinach will wilt quickly.  Remove with tongs, squeezing out the extra water.  Place on a cutting board and roughly chop.

Preheat oven to 350 F.

2. In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper.  Fold in spinach.

3. Place in a small casserole dish, greased with butter.  Bake in preheated oven for 20 minutes, or until lightly set.  While souffle is baking, prepare crepes and cheese sauce.

4. For the cheese sauce, melt the butter in a med. saucepan, whisk in flour and slowly pour in milk, whisking continuously to prevent lumps. (don’t worry though, the lumps end up smoothing out.)  Keep adding milk until you achieve desired thickness.  Add wine and cheese and whisk until melted. (This also makes a great cheese sauce for mac n cheese!)

5. Make basic crepe recipe.

6. Spoon a little of the spinach souffle into the middle of a crepe, roll up and top with cheese sauce.  Sprinkle with a little paprika.