Over medium heat and using a good frying pan, add 2-3 tbs of unsalted butter. Melt the butter. Sauce the shallots for 10-15min stirring constantly. When they begin to brown and caramelize, add vinegar, sugar, salt and pepper and 2 tbs of chopped flat leaf parsley. Keep pan covered and hot.
In a separate pan, saute the mushrooms in 2 tbs of unsalted butter and a touch of oil for 15-20 min or until all of the liquid has been absorbed. Do not salt mushrooms at this point as the salt will draw out excess moisture. Once the mushrooms are caramelized, add chicken stock base (no water) and the juice of 1/2 lemon. In a large bowl, combine the mushrooms with the hot shallot mixture and to that add the uncooked spinach leaves. Toss really well as the spinach will cook and wilt just form the heat of the mushrooms and the shallots. Lastly, toss in the grated cheese in a mix well until everything is well incorporated. At this point in time, adjust the seasonings to your liking. Roll out your crepes on a clean cutting board. Add 2 tbs of mixture to the bottom third of the crepe. Roll up jelly roll style and put them seam side down into a baking dish. Bake at 300 degrees just until warmed through about 8 min. Garnish with fresh parsley and some more of the grated cheese.
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|Serving Size: 1 Serving (1547g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1504 (86%)|
|Amt Per Serving||% DV|
|Total Fat 167.1g||223 %|
|Saturated Fat 64.3g||321 %|
|Monounsaturated Fat 68.6g|
|Polyunsanturated Fat 25g|
|Cholesterol 246mg||76 %|
|Sodium 7497.6mg||259 %|
|Potassium 4668.3mg||123 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 33g|
|Protein 38.9g||56 %|
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Calories per serving: 1743
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