Ingredients

1 lg. onion, finely chopped
1/4 lb. mushrooms, sliced
1 med. clove garlic, minced
3 Tbsp. margarine
2 (10 oz.) pkgs. frozen chopped spinach, thawed
3/4 tsp. salt
1/8 tsp. ground pepper
1/2 tsp. marjoram
1 pt. sour cream
3/4 lb. Monterey Jack cheese, shredded
Minced parsley (dry or fresh)
8 lg. crepes

Cooking Instructions

Saute onion, mushrooms and garlic in margarine until tender. Drain and squeeze the water out of spinach. Mix spinach, salt, pepper and marjoram with onion mixture. Divide mixture evenly between the crepes. Roll by folding in sides of crepe and then rolling (like a burrito). Put in oven proof pan with seam side down. Spoon sour cream over top, sprinkle with cheese and garnish with parsley. Bake at 350 degrees for 35 minutes. This is a good main dish to serve when you entertain your vegetarian friends.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: