|Eggs||2 , beaten|
|Melted butter||2 Tablespoon|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Italian sausage||5 Ounce|
|Garlic||1 Clove (5 gm)|
|Frozen spinach||15 Ounce (1.50 Packages)|
|Chopped chicken||1 Cup (16 tbs), chopped|
|Onion salt||1 Teaspoon|
|Cream||3 Cup (48 tbs)|
|Parmesan cheese||2 Cup (32 tbs)|
|Onion juice||1 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
Beat 2 eggs till light; add salt and 2 tbs.melted butter.
Mix and add 2/3 cup flour with 11/3 cups milk.
Cook in crepe pan till bubbles show, then turn till lightly browned.
You may freeze these by putting wax paper between the crepes then wrapping well in foil.
Filling: Saute meat from 5 oz.Italian sausage; break up and drain off fat.
Stir in smashed clove of garlic.
Cook 1 1/2 pkgs. frozen spinach; drain liquid off and add to sausage.
Then add 1 cup cooked, chopped chicken, 1/4 cup Parmesan cheese and 1 tsp. onion salt.
Put this mixture in each crepe and roll up, securing with toothpick and put in baking dish.
Cook for 20 minutes in oven at 350 degrees, after pouring sauce over the crepes.
Reserve a small amount of sauce for serving.
Sauce: Melt 6 tbs. butter and blend with 6 tbs. flour.
Add 3 cups cream and stir, then add 2 cups Parmesan cheese, 1 tsp. onion juice and 1/4 tsp. curry powder.
Mushrooms may be added to sauce also.