On Sat, 22 Mar 2008 15:24:17 GMT, Lou Decruss > wrote:

>On Sat, 22 Mar 2008 08:01:09 -0500, "kilikini"
> wrote:
>
>>margaret suran wrote:
>>> sf wrote:
>>>> On Fri, 21 Mar 2008 14:44:07 -0500, "kilikini"
>>>> > wrote:
>>>>
>>>>> now I'm leaning towards a crepe thingy
>>>>
>>>> What crepe thingy? Did it contain asparagus?
>>>>
>>>
>>>
>>> Did you make the Crepe Thingy with the Asparagus and Mushroom Stuffing
>>> and if you did, how did it turn out?
>>
>>I did do the crepes, but I got in an arguement with my husband and I never
>>ate! I'll try one today. They looked fabulous!
>>
>>http://i30.tinypic.com/8zh7c8.jpg
>>http://i30.tinypic.com/34tbw3q.jpg
>>
>>I covered them with a swiss cheese sauce and baked them.
>>
>>In any case, my husband must have felt badly about picking a fight because
>>when I woke up this morning, the food was all put away and the kitchen was
>>clean - I mean CLEAN. He scrubbed all the dishes, bleached the counter
>>tops, and made the stovetop shine.
>>
>>That was an awesome present, if you ask me. :~)
>>
>>kili
>
>The crepes look great Kili. Glad they came out well. I also make a
>spinach crepe that's wonderful. This is a scanned recipe page from a
>magazine. (I think Food and Wine) I never bothered typing it up. I
>tried frozen spinach, but fresh is way better.
>
>http://i30.tinypic.com/34e8gp0.jpg
>
Saved and Filed. I always order the spinach enchilada from my
favorite Mexican restaurant. They keep the leaves whole and barely
wilt them before wrapping. They are served with some sort of white
sauce that has just a hint of cheese to it. Good Eats!

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