SAVORY MUSHROOM, SPINACH AND PARMESAN CREPES

Steps:

• Preheat broiler on max. Combine crepe ingredients in bowl; mix until creamy. Let sit 30 min. Meawhile, prepare garnish and filling. Heat butter in a non-stick, medium-sized skillet under medium-high heat until foamy. Coat bottom of pan. Prepare the onion garnish. Place onion rings in hot pan, adding salt and pepper to season, sauté until caramelized. Remove the onions and set aside. Add the diced onions through rosemary to same pan and sauté two minutes or until onions color. Add the mushrooms, sauté for another four minutes or until tender. Add the spinach,combine well, sautéing until the spinach starts to wilt. Remove the mixture from pan and place in a bowl, cover, and set aside. Heat butter in a large non-stick skillet under medium-high heat. Once butter foams, turn to coat the pan and pour off any remaining butter into filling mixture. Combine and cover. Taking pan off the stove and holding it with one hand, pour a pancake-sized amount of crepe batter into pan and immediately start rotating pan to spread batter about the bottom of pan. Put the pan back on the stovetop and watch the batter set and the edges of crepe start to brown. Flip the crepe over and do the other side. When done, put on plate. Return pan to stove and spray. Repeat process until you have enough crepes. Spray a 13 x 9 baking dish and set aside. Scoop about three or four tablespoons of mixture onto the middle of a crepe and spread in a line along the diameter. Sprinkle about two tablespoons of cheese over the filling and roll up, placing crossways in the prepared dish. Repeat with 8 crepes (or however many you can/want to make). Sprinkle the top of the crepes with the remaining cheese. Place in the oven under the broiler for a few minutes, or until the cheese starts to take on a golden-brown color. Remove from the oven and plate two crepes per plate, topping with the caramelized onions and scallions. Serve and enjoy.