Filling
1 cup soft goat cheese – chevre (Fifth Town Artisan Cheese)
1 large onion sliced thin
4 cups fresh Ontario Spinach
4 cups cremini or mixed mushrooms (stems removed)
Handful of chives or other fresh herbs, finely chopped
Salt and pepper
Sauté onion till golden brown. Add in spinach till cooked, season with salt and pepper. Place in a bowl and mix in chevre and herbs.
Crepes
2 large eggs
½ teaspoon sugar
½ teaspoon salt
¾ cup milk
½ cup water
1 cup all-purpose flour
3 tablespoons green onions
Whisk together the eggs, sugar, and salt in a bowl until the sugar and salt are dissolved. Whisk in the milk and ½ cup water to blend well, and then add the flour and whisk just till its mixed. Whisk in the scallions. The batter should be the consistency of heavy cream. If too thick, add a bit more water.
Lightly spray a 5-inch crepe pan with oil. Add 2 tablespoons of the batter to the pan and gently tilt and rotate the pan to form a thin pancake. Return the pan to the heat and cook till lightly browned on both sides, approximately 1 to 2 minutes. Makes about a dozen crepes. Freeze leftovers with wax paper in between for future use.
Or dip the electric crepe pan in the batter and cook till the crepe is done.
Béchamel Sauce
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
¼ cup freshly grated Parmesan cheese
In a saucepan, heat the butter till melted over medium-low heat and then add in flour. Stir and cook for about 1 minute. With a whisk slowly add in room temperature milk till thickened on low heat. Strain and return to the pan and add in salt, pepper and Parmesan cheese.
Assembly
Preheat the oven to 350 degrees. Brush and oven proof baking dish with soft butter or oil.
Roll up the crepes with the filling, place side by side on the baking dish. Pour white sauce over crepes and sprinkle the cheese on top. Heat for 15 min in oven. Place the dish under broiler for 1 minute to toast the cheese. Watch carefully.
Serve hot.