Requies crepes from basic crepe recipe

Ingredients

⅓ cu. margarine
⅓ cu. flour
1 t. salt
⅛ t. pepper
½ t. dry mustard
2-½ cu. milk
1-½ cu. grated Cheddar cheese
2 pkgs. frozen chopped spinach, thawed and drained
6 T margarine
½ lb. mushrooms, sliced

Directions

Make 10 Crepes following directions for basic or herbed crepes found in the Bread Section

Using double-boiler, melt margarine. Add flour, salt, pepper and mustard. Stir until smooth. Add milk slowly, stirring constantly. Bring to a boil, stirring constantly. Stir and cook for one minute more. Add cheese, stirring until it is melted. Remove from heat.

In skillet, sauté spinach and mushrooms for about 2 minutes.

Reserve ½ cu. of cheese sauce. Mix rest of the sauce with the spinach and mushrooms.

Preheat oven to 350F. Spray cookie sheet with non-stick cooking spray. Place one crepe on sheet. Spread with ½ cu. filling. Top with another crepe. Continue stacking crepes and filling, ending with a plain crepe on top. Cover completely with foil. Bake for 20 minutes. Remove foil. Spoon reserved cheese sauce on top. Serves 8.