Total Calories: 512
* (See the basic crepe recipe included with French dinner menu with the Crepes Frangipane.) Cream Sauce: For cream sauce, melt butter or margarine in saucepan over low heat blend in flour, salt, pepper and chicken bouillon cubes. Stir with whisk until bubbly but not browned. Add 1 1/2 cups scalded milk and stir until thickened. (At this point, put aside 1/2 cup sauce for the meat filling and 1 tablespoon for the spinach.) To remainder of sauce, add rest of scalded milk and stir until thickened. Add the 1/2 cup grated cheese and remove from heat.
For filling, mix together beef and pork season to taste, then sauté in 2 tablespoons butter or margarine until meat is cooked. Set aside. Sauté onions in remaining 2 tablespoons butter or margarine. Add mushrooms and tomato paste and continue to sauté until vegetables are limp. Return meat to skillet with vegetables. Add 1/2 cup cream sauce (before sauce is diluted with all of the milk-see sauce recipe), 1 egg, 1/2 cup grated cheese, and salt and pepper to taste to meat mixture. Thaw spinach and cook according to package directions. Drain well and chop finely. Dust with nutmeg, salt and pepper. Add 1 tablespoon reserved cream sauce (see sauce recipe above). Blend.
To assemble, spread each crepe down the center with 2 teaspoons spinach. Spread over this, 2 tablespoons of the meat mixture. Roll crepe and place seam side down in a buttered, shallow oven casserole. Continue until all ingredients are used. Cover crepes with the remaining cream sauce and sprinkle with 1 cup grated cheese.
Before serving, heat in 350° oven until bubbly and cheese is golden, about 20 to 30 minutes. You may put under broiler for 2 to 4 minutes to brown.
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