Ingredients
2-1/2 cups whole milk4 large eggs1/4 cup butter, melted2 cups all-purpose flour1/4 teaspoon saltFILLING:8 tablespoons butter, divided5 tablespoons all-purpose flour1/4 teaspoon salt1/4 teaspoon pepperDash ground nutmeg2-1/4 cups whole milk1/3 cup heavy whipping cream1 cup shredded Gruyere cheese or Swiss cheese, divided1-1/2 cups finely chopped fresh mushrooms1 shallot, finely chopped1 package (8 ounces) cream cheese, softened1 large egg2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 tablespoons shredded Parmesan cheese
Preparation
For crepes, in a large bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For filling, in a large saucepan, melt 5 tablespoons butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cream and 3/4 cup Gruyere cheese. Cook and stir until cheese is melted. Remove from heat.
In a skillet, saute mushrooms and shallot in 2 tablespoons butter until tender. In a small bowl, beat cream cheese and egg until smooth. Beat in mushroom mixture. Add enough cheese sauce to achieve a spreadable consistency. In a large bowl, combine the spinach and 1/2 cup cheese sauce until blended. Add additional sauce if needed to achieve a spreadable consistency.
To assemble, on two greased 9-in. ovenproof pie or tart pans, layer a crepe, spinach mixture, another crepe, then mushroom mixture. Repeat five more times. Pour remaining sauce over the stacks. Sprinkle with remaining Gruyere and Parmesan cheeses. Dot with remaining butter. Cover and refrigerate for 1 hour.
Remove from refrigerator 15 minutes before baking. Bake at 350°; for 55-60 minutes or until bubbly and golden and a thermometer reads 160°. Let stand for 5 minutes before cutting. Cut into wedges.
