Spinach Souffle Crepe
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Preparation:  a few min
Cook Time: at least an hour
Yield: 4 Crepes

INGREDIENTS:
1 package Stouffer's frozen spinach souffle
1 basic
crepe batter recipe (4 crepes)
2 cups fresh spinach
1 cup shredded mozzarella cheese
2 envelopes hollandaise sauce mix, follow pkg directions

DIRECTIONS:
Remove stems from Spinach, discard. Blanch for just 1 min in
boiling water, drain. When cool, dice up. Use clean wash cloth
to press out any moisture.
Bake the frozen Spinach Souffle according to pkg directions.
Let cool. Remove top hardened layer, discard.
Make Hollandaise Sauce according to pkg directions.
Put Crepe in center of dish. Take a spoonful of the Spinach
Souffle and put on center of crepe, spread out evenly.
Add a spoonful of the diced blanced Spinach. Top with a bit of
Mozzarella Cheese. Fold Crepe over itself.
Repeat with another Crepe on the same dish. Microwave for a
minute or two to heat up. Top with a good spoonful of heated
up Hollandaise sauce, serve.

(If you want to bake them in the oven for a bit, you'll need at
least 2 large cake pans OR cookie sheets, greased with some
Butter or Spray (or lined with parchment paper).
Assemble the Crepes in pan, well away from each other. Bake
350*F for a few minutes till hot. With 2 spatula's, carefully
remove one Crepe at a time to serving plate. Top with heated
up Hollandaise, serve.)
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