Crepes with cheese, spinach and smoked salmon

2_03105 CREPES with CHEESE, spinach and smoked salmon INGREDIENTS for 4 PEOPLE For the crepes: 100 g of flour, 2 eggs, 2 dl milk, 40 g margarine, pepper, salt.

For the filling: 10 slices of smoked salmon, onion, 2 eggs, 60 g margarine, 200 g of fresh cream, 200 g cheddar, dill, chives, 400 g of cleaned spinach.

For garnishing: 200 g of grated Parmesan cheese béchamel sauce, Mix the eggs with the milk and margarine, flour, until dough is smooth.

Add salt and pepper, Cook 10 crepes and let them cool down.

Cook spinach with a small amount of margarine, cheddar and cut the salmon into small pieces and add them to the spinach.

Slice the onion and let it soften in margarine, but let it cook.

Mix the eggs and the cream with dill and chopped chives in a bowl and add salt and pepper to your liking, add the cheese mixture, salmon and spinach and distributed the preparation obtained on crepes; Stow 'em and appoggiatele on a buttered dish.

Cook slowly in the oven at moderate temperature sprinkled with bechamel sauce and grated cheese to get a slight "au gratin" cooking.