Green Oven Crepes

From Sebastian Dickhaut's CASSEROLES - posted for ZWT5, France/Cajun region.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 1 casserole

Ingredients

• Oven Crepes

• 3  eggs
• 2⁄3 cup milk
• 1  cup flour
• 2  handfuls fresh herbs (parsley, chives, borage, chervil, lemon balm)
• 6  ounces  Baby Spinach
• 1⁄4 cup butter, divided
• 1⁄3 cup mineral water
•  salt and pepper
•  nutmeg

• In Addition

• 6  ounces edam cheese, grated (can substitute mild cheddar cheese)
• 2  eggs
• 1⁄3 cup  cream
• 1⁄3 cup sour cream
•  butter, for gratin dish (or other baking dish)

Directions

1. Preheat oven to 400*F.
2. For the oven crepes, stir together eggs, milk and flour, and set batter aside for 30 minutes.
3. In the meantime, thoroughly wash herbs and spinach, drain well and remove large stems.
4. Heat 2 tbs of the butter in a skillet. Add herbs and spinach and let wilt. Remove and gently squeeze out in cloth. Add the crepe batter along with mineral water and season to taste with salt, pepper and nutmeg.
5. Heat 1 tbs of the butter in a large skillet. Spread half the batter in the pan and cook on both sides. Remove from pan. Add the remaining 1 tbs of butter and prepare the second crepe in the smae way.
6. Pull the crepes apart, into pieces, place in a buttered gratin dish and sprinkle with cheese. Whisk eggs, cream and sour cream, and season with salt and pepper. Pour this mixture over the casserole and bake for 20 - 30 minutes until golden.