Spinach And Cheese Crepes - cooking recipe

Ingredients

8 nuggets europe's best chef's spinach, frozen
1 1/2 cups Robin Hood Nutri Flour Blend
1/3 teaspoon salt
1 1/2 cups Carnation Evaporated Milk (regular, 2% or fat-free)
1/2 cup water
4 eggs
2 tablespoons butter, melted
1 - 1 1/2 cup swiss cheese (or your favorite cheese) or 1 -1 1/2 cup cheddar cheese, shredded (or your favorite cheese)

Preparation

CREPES: Cook spinach according to package directions. Rinse with cold water and dry well, Chop and reserve.
Combine all ingredients for crepes in food processor, blender or bowl. (all but cheese) Mix until you have a smooth thin batter. Cover and let rest for 30 minutes. Add reserved spinach. Puree until blended.
Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush pan lightly with butter.
Add 1/2 cup batter to pan. Swirl batter to cover pan. Cook until bottom browns, 2-3 minutes, and turn crepe over to cook other side. Flip out onto clean tea towel. Repeat until all batter is used. You should have 8-10 crepes. The first crepe usually does not come out right, so do not worry.
Crepes can be frozen at this point, Layer them between wax paper for easy removal, wrap well with plastic wrap, and keep in freezer bag. Just remove as many as needed. Let defrost on counter 25 minutes, and follow directions for assembly.
ASSEMBLY: Place crepe on clean flat surface. Fold in half. Sprinkle about 2-3 tablespoons cheese over crepe. Fold in half again. Continue with all crepes being used.
Melt 1 tablespoon butter in large skillet over medium heat, add crepes. Cook 2-3 minutes per side or until browned and cheese has melted. Serve immediately.