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1
To make the crepes, process all of the ingredients in a blender until smooth.
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2
Let the mixture stand for 30 minutes.
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3
Lightly grease the frying pan with melted butter.
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4
Add about 3 tbsp of the batter to the pan, and tilt and swirl the pan so the batter covers the bottom.
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5
Cook until the underside is golden brown.
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6
Turn the crepe and cook until the other side is golden.
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7
Transfer to a plate.
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8
Repeat with the remaining batter, buttering the pan as needed.
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9
You should have 12 crepes.
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10
Separate the crepes with pieces of wax paper.
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11
To make the filling, melt the butter in a frying pan over medium heat.
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12
Add the mushrooms and cook 6 minutes.
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13
Transfer to a bowl.
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14
Add the spinach and 1/4 cup of the bechamel sauce.
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15
Season with nutmeg, salt, and pepper.
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16
Preheat the oven to 375F (190C).
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17
Divide the filling among the crepes.
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18
Roll them up and place in a shallow buttered baking dish.
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19
Stir the Cheddar and mustard into the remaining sauce and season with salt and pepper.
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20
Spread over the crepes.
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21
Arrange the tomato on top and sprinkle with the Parmesan.
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22
Bake for 30 minutes, or until bubbling and browned.
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23
Variation:
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24
Spinach and Ricotta Crepes:
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25
Replace the mushrooms with 10oz (300g) ricotta cheese.
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26
Add to the cooked spinach and fill the pancakes.
