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["In a large skillet, heat the olive oil.", "Add the garlic and spinach and stir gently to combine.", "Cover the skillet and cook, stirring occasionally, until the spinach is wilted, 1 to 2 minutes.", "Season with salt and freshly ground white pepper to taste.", "Remove from the heat and tilt the pan to remove any excess liquid, pressing gently on the spinach with the back of a spoon or a spatula to help release any excess moisture.", "Preheat the oven to 400 degrees F.", "Arrange the crepes on a clean work surface.", "Divide the wilted spinach evenly among the crepes, then divide the brie evenly on top of the spinach.", "Spoon over 1 tablespoon of the sauce.", "Roll each crepe up to form a cylinder shape.", "Transfer the crepes to a buttered baking dish just large enough to hold the crepes in 1 layer, top with the rest of the sauce and more brie.", "Bake until crepes and spinach are heated through and cheese is melted, about 10 minutes.", "Garnish with herbs and Essence.", "Whisk together the flour, eggs, milk, salt, and 3 tablespoons of the butter to form a smooth, thin batter.", "Refrigerate for at least 30 minutes before proceeding.", "Heat a heavy 6-inch skillet or crepe pan over medium-high heat.", "When hot, brush with a light coating of the remaining butter.", "Ladle about 2 ounces of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.", "Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes.", "Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.", "Transfer to a plate and cover loosely with waxed paper to keep warm.", "Repeat with remaining batter.", "Yield: 12 (6-inch) crepes", "Remove the large outer leaves from the artichokes and discard the spiky inner leaves.", "Scrape the hairy choke from the hearts and discard.", "Dice the hearts and set aside.", "Heat the oil in a medium, heavy pot over medium-high heat.", "Add the onions, parsnips, celery and leeks, and cook, stirring, for 2 minutes.", "Add the garlic and cook, stirring, for 30 seconds.", "Add the wine, and cook, stirring, until the wine is almost all evaporated, about 3 minutes.", "Add the cream, artichokes, salt, and pepper, and simmer for 5 minutes.", "Yield: 2 cups sauce", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
