Savory Spinach and Mushroom Crêpe Roulades

Preparation

1. For 8 crêpes (page 88), serving 4. Prepare 2 cups béchamel sauce (page 13); 1 1/4 cups chopped, cooked, well-seasoned spinach (page 25); 1 cup quartered sautéed mushrooms (page 31). Spread a thin layer of sauce over the bottom of a buttered gratin dish and sprinkle with 2 tablespoons grated Swiss cheese. Mix spinach and mushrooms with 1/2 cup of sauce and divide into 8. Spoon 1 portion on the lower underside of each of 8 crêpes. Roll up the crêpes and arrange, seam down, in the dish. Spoon remaining sauce over them and sprinkle on another 1/2 cup of grated cheese. Bake in the upper third of a preheated 375°F oven for 25 to 30 minutes, just until bubbling and lightly browned on top.