This was delicious. It's very filling also. I followed the recipe as given, however I just altered the method. The crepes (which over here are just a richer version, with the addition of the butter, of our pancakes), I fried in oil rather then butter as butter burns at a much lower temperature than oil and in order to get the pan hot enough to fry the crepes, the butter will have turned a dirty looking brown. The oil used should be one that has little or no taste, so a vegetable oil, grapeseed or rapeseed is good. Corn oil and especially olive oil have too much flavour. Very little oil is needed - about 1 - 2 tsps per pancake. Stacking the crepes between paper towels rather than parchment will absorb any excess grease. When I made the sauce, I added the salt only AFTER I had added the cheese. The cheese is salty already so you only want to adjust the seasoning when the cheese has been incorporated so as not to have an over salty mornay. The dish is actually simple to make, it is just time consuming and uses a lot of dishes! Really tasty though! If you are not a fan of spinach, just cook off some sliced leeks or broccoli and add that to the cheese sauce instead of spinach.

Yum! I only used this recipe for the filling and white sauce. Both turned out great. Didn't have the cream, so used milk instead. I also used a half cup extra Swiss in the sauce and added garlic powder and extra salt/pepper to both sauce and filling. Giving this four instead of five stars because I didn't try the crepe part of the recipe.

Takes a while to make, but tastes great! And this really can be an entree. I added some chicken to the cheese sauce.

not for the beginner