This recipe uses frozen spinach which is a really handy ingredient. If you would like to use fresh spinach steam enough spinach to equal the quantity of frozen spinach specified. Silverbeet could be used instead.

This recipe forms part of the Crepe Gateau with Spinach and Mushrooms recipe.

INGREDIENTS

METHOD

• Place butter into a medium saucepan set over a medium heat and melt. Add shallots and cook for 2 minutes or till softened but not browned.
• Add spinach and salt. Cook stirring till all excessive moisture has evaporated.
• Add Mornay Sauce and reduce heat to low.
• Stir to combine and bring back to just below the boil.
• Remove from heat and cool. Use immediately or store overnight in the refrigerator.

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