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1
Make the crepes and set them aside.
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2
For the Sauce Mornay:
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3
Cook the flour and butter slowly together in the saucepan for 2 minutes without coloring.
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4
Off heat, beat in the boiling milk and seasonings.
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5
Boil, stirring, for 1 minute.Reduce to the simmer and stir in the cream by tablespoons.
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6
Sauce should be thick enough to coat the spoon fairly heavily.
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7
Remove from heat and correct seasoning.
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8
Stir in all but two tablespoons of the cheese.
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9
Film top of sauce with milk to prevent a skin from forming.
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10
For the spinach filling:
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11
Cook the shallots or onions in butter for a moment in an enameled saucepan.
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12
Add spinach and salt, and stir over moderately high heat for 2 to 3 minutes to evaporate moisture.
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13
Stir in 1/2 to 2/3 cup of the cheese sauce.
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14
Cover and simmer slowly for 8 to 10 minutes, stirring occasionally.
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15
Correct seasoning and set aside.
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16
For the cheese and mushroom filling:
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17
Mash the cheese in a mixing bowl with the seasonings.
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18
Beat in 1/3 to 1/2 cup of the cheese sauce, and the egg.
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19
Saute the mushrooms and shallots in butter and oil for 5 to 6 minutes in a skillet.
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20
Stir them into the cheese mixture, and correct seasoning.
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21
Forming the mound
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22
Butter the baking dish, and center a crepe in the bottom.
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23
Spread it with a layer of cheese and mushroom filling.
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24
Press a crepe on top and spread it with a layer of spinach filling.
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25
Continue with alternating layers of crepes and filling, ending with a crepe.
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26
Pour the remaining cheese sauce over the top and sides of the mound.
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27
Sprinkle with the 3 tablespoons of cheese and dot with 3 or 4 pea-sized bits of butter.
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28
Set aside.
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29
Baking
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30
About 25 to 30 minutes before serving time, place in upper third of a preheated 350-degree oven to heat through thoroughly and brown the top lightly.
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31
To serve, cut in pie-shaped wedges.
