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Recipe: Spinach Crepes with Hollandaise Sauce (ReaLemon, 1980's)

Breakfast and Brunch
SPINACH CREPES



"For a special occasion, serve elegant Spinach Crepes."

8 (8-inch) crepes (see recipe)
1/4 cup finely chopped onion
1/4 cup margarine or butter
2 tablespoons ReaLemon Lemon Juice from Concentrate
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 3/4 ounce) can condensed cream of chicken, celery or mushroom soup, undiluted
3 eggs, beaten
1/2 cup grated Parmesan cheese
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
Hollandaise Sauce (see recipe)
Toasted slivered almonds for garnish, optional

Preheat oven to 350 degrees F.

In large saucepan, cook onion in margarine until transparent; stir in ReaLemon, salt, pepper, (undiluted) soup, eggs and cheese. Cook and stir about 5 minutes. Stir in spinach; heat thoroughly.

Place about 1/2 cup spinach mixture on each crepe; roll up and place seam-side down in 13x9-inch baking dish.

Bake 10 to 15 minutes or until hot.

Serve with Hollandaise Sauce. Garnish with almonds, if desired. Refrigerate leftovers.

Makes 8 crepes
Source: Recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982
MsgID: 0110955
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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