Spinach Crepes

Use any 6-egg crepe recipe. Reduce liquid by 1/2 cup. Add 1 pkg. frozen spinach, blanched for 30 seconds, drained and chopped. Also add 1/2 tsp. fresh nutmeg.

Saute vegetables until crisp-tender, stirring occasionally. Drain off any liquid and add chopped chicken and cubed cream cheese, stirring until softened.

Fill crepes by placing about 1/4 cup filling down center of each crepe and rolling up. Place filled crepes in buttered dish. Drizzle with butter and sprinkle with parmesan cheese. Bake at 325 for 30 minutes to warm through.