Recipe: Magic Pan Spinach Souffle Crepes with Cheddar Cheese Sauce

MAGIC PAN SPINACH SOUFFLE CREPES
Makes 6 servings

3 tablespoons butter or margarine
1/4 cup minced onion
3/4 cup minced fresh spinach leaves
3 tablespoons flour
1 cup milk, scalded
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 eggs, separated
1/2 cup grated Swiss cheese
12 Basic Crepes (recipe follows)
Cheddar Cheese Sauce (recipe follows)

TO PREPARE THE SPINACH SOUFFLE:
Preheat oven to 375 degrees F.

Melt butter in medium saucepan. Add onion and cook, stirring, 5 minutes, until tender. Add spinach and cook, stirring, about 3 minutes to evaporate most of the moisture.

Stir in flour smoothly. Add hot milk and cook, stirring, until mixture comes to boiling. Season with salt and nutmeg. Add egg yolks one at a time, stirring well with wire whisk until blended. Add grated Swiss cheese. Set aside.

Beat egg whites until stiff peaks form. Fold into egg yolk mixture with a light hand. Pour into a well-buttered 1 1/2-quart souffle dish.

Set dish in a pan containing 1-inch hot water. Bake at 375 degrees F for about 35 minutes, or until knife inserted in center comes out clean.

TO ASSEMBLE:
Place about 1/3 cup of baked spinach souffle in center of each crepe. Spread lightly with spatula. Roll up. Place in shallow oven-to-table baking dish. Top with Cheese Sauce.

Place dish under broiler about 4-inches from heating element for 2-3 minutes, to brown sauce lightly.

MAGIC PAN BASIC CREPES
Makes 12-14 crepes

1 1/2 cups milk
3 eggs
1/8 teaspoon salt
1 cup all-purpose flour
Vegetable oil

Put milk, eggs, salt and flour into blender container. Cover and blend at top speed for 30 seconds. Scrape down batter on sides of-blender with spatula. Batter should be the consistency of heavy cream.

Cover and refrigerate. If possible, allow to stand an hour or two before cooking. Batter will thicken as it stands. If you find the batter is too heavy, beat in a few tablespoons water.

WHEN READY TO COOK:
Before preparing each crepe, brush the crepe pan or small 6-inch skillet with oil to cover entire bottom. Heat pan until hot, but not smoking.


Pour in about 2-3 tablespoons batter, tilt pan to coat bottom evenly with batter. Cook over medium heat about 1 minute until the top of the crepe is dry and the bottom is lightly browned. Turn crepe with spatula and cook on other side about 20 seconds. Tip out onto plate. Repeat, stacking crepes with waxed paper between each.

MAGIC PAN CHEDDAR CHEESE SAUCE
Makes 1 cup

3 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
1 cup shredded sharp cheddar cheese
1/4 tsp salt
Ground black pepper to taste

Heat butter in small saucepan until melted. Stir in flour smoothly. Gradually add milk, stirring. Heat to boiling, stirring until mixture thickens. Add remaining ingredients for the sauce, stirring until cheese melts.