Baked Crepes with Mushrooms, Spinach and Gruyère

Ingredients

• 4  premade crepes 
• 2 tablespoons cooking sherry dry
• 1 tablespoon flour all-purpose
• 1 teaspoon thyme leaves fresh finely chopped
• 2 large cloves garlic minced
• 1.5 oz gruyere cheese shredded
• 1 cup milk 
• 1 pinch nutmeg 
• 20 servings salt and pepper 
• 10 oz pkt spinach frozen dry thawed chopped
• 2 tablespoons butter unsalted
• 10 ounce mushrooms white trimmed sliced

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 450F. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat.
2. Add mushrooms and cook, stirring often, until golden, about 8 minutes.
3. Add garlic and thyme; saut 1 minute longer. Season with salt and pepper.
4. Add sherry; cook until almost evaporated, about 30 seconds. Stir in spinach.
5. Remove from heat.
6. Melt remaining 1 Tbsp. butter in a small heavy saucepan over medium heat.
7. Whisk in flour to form a paste and continue to cook, whisking, for 1 minute. Gradually add milk, whisking constantly, and bring to a simmer. Cook until sauce has slightly thickened, about 7 minutes.
8. Remove from heat; season with salt, pepper and nutmeg.
9. Whisk in half of Gruyre.
10. Stir 1/2 cup of sauce into mushroom mixture.
11. Place 1 crepe on a work surface; arrange 1/4 of filling (a scant 1/3 cup) over half of crepe. Fold unfilled side over filled side; fold in half again (it will look like a triangle). Repeat with remaining crepes and filling.
12. Coat a shallow 7-by-11-inch baking dish with cooking spray. Arrange crepes in baking dish, overlapping slightly. Cover crepes with remaining sauce.
13. Sprinkle with remaining Gruyre.
14. Bake on top rack until bubbling and golden, about 12 minutes.
15. Let stand for 5 minutes before serving.