Crepe Batter   (makes 30— freeze extra)
2 c. instant flour
1 ½ c. cold water
½ c. all- purpose flour
¾ tsp. salt
6 large eggs
6 Tbsp. melted butter
1 ½ c. cold milk
2 c. medium cream
½ tsp. salt
1 c. heavy cream
Freshly ground black pepper
4 Tbsp. cornstarch blended with 4 Tbsp. milk or dry vermouth
1 c. grated Swiss cheese
2 c. sautéed chopped spinach
1/2-1 c. grated Swiss or Parmesan cheese
2 Tbsp. butter
Preheat oven to 375. Whirl all batter ingredients (except butter) in an electric blender or food processor at high speed for 1 minute (if you don’t have a blender or food processor, you can also beat by hand).  Mix in cooled, melted butter. Oil six-inch frying pan and heat over medium heat until it is just beginning to smoke. Wipe pan. Remove from heat. Pour a scant ¼ c. batter into the center and quickly tilt pan back and forth so a thin film of batter covers the pan. Place back on heat and cook crepe about 1 minute. Turn over and continue cooking another 30 seconds. Remove. Cook the rest of the batter, layering crepes between pieces of waxed paper or clean cloth towels to prevent sticking.
For the sauce, cook the two creams and cornstarch on medium heat, stirring constantly. Add 1 c. grated Swiss cheese and stir until melted. Mix 1/3 of the sauce into the spinach. Place a spoonful of filling inside each crepe and roll up. Place in a buttered dish and cover with sauce and grated cheese. Bake at 375 for 20 minutes.
from The Victory Garden Cookbook by Marian Morash