0 recipes from contoocook and beyond


2 lbs. fresh spinach – remove stems & chop and then saute in l stick
butter along with l bunch of scallions, l green pepper & l red peppe
r. Saute until golden and add 2 pkgs. Swiss-Knorr Hollandaise sauce
dry mix & enough flour to make a roux. Add enough light cream to
make the filling the texture you want. TAste – add white pepper,
MSG, salt to taste. Do this whole procedure in large heavy pot.

Fill crepes; puut in oven proof dish & pour some filling thinned
down with light cream over top – sprinkle with a good shreadded
cheddar cheese over top.
Cover with foil & warm in low oven
Makes 20 crepes.

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