INGREDIENTS
1 lb. flounder fillets
Salt and pepper
4 TBSP. butter, divided
8 oz. sliced white mushrooms
1 TBSP. minced shallots or white part of scallions
1 cup white wine
10 oz. box frozen chopped spinach, defrosted
1/2 cup heavy cream
1/4 tsp. nutmeg
Salt and pepper to taste
8 oz. grated Asiago cheese
8 large crepes at room temperature
DIRECTIONS
Lightly season flounder with salt and pepper.
Cook in 2 TBSP. butter over medium heat until lightly firm.
Remove from pan.
Saute mushrooms and shallots, or green onion, until softened; remove.
Deglaze pan with wine, add remaining butter.
Add spinach and cook 5 minutes; stir in cream.
Remove from heat.
Season with nutmeg, salt and pepper.
Cut flounder into strips.
Divide fish, mushrooms and cheese between crepes; roll up.
Place in buttered casserole and top with spinach; bake 15 to 20 minutes at 400 degrees.
Serves 4.
