Whole Wheat Chive Crepes with Spinach and Gruyere

In bowl, whisk together whole wheat flour, all-purpose flour and salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through sieve into bowl. Stir in chives. Cover and refrigerate for 1 hour.

Heat 8-inch (20 cm) crepe pan or skillet over medium heat; brush with some of the remaining butter. For each crepe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)

Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes.

Whisk in milk, salt, pepper and nutmeg; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 10 minutes. Reserve 2 tbsp (25 mL) of the Parmesan cheese; whisk in remaining cheese. Keep warm. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to serve.)

Filling: In large saucepan, heat oil over medium heat; cook shallots until golden and tender, about 3 minutes.

In batches, add spinach to pan; cook, stirring, until wilted and no liquid remains, about 8 minutes. Transfer to colander and press out liquid; coarsely chop. Sprinkle with salt and pepper.

Spread 2 tbsp (25 mL) bechamel on each crepe. Divide spinach mixture over top. Sprinkle each with heaping 2 tbsp (25 mL) Gruyere cheese. Roll up snugly. Arrange in single layer in 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Spread with remaining bechamel. Sprinkle with reserved Parmesan cheese. Bake in 350°F (180°C) oven until cheese is melted, 40 to 45 minutes. Sprinkle with parsley.

Source : Canadian Living Magazine: December 2008