I used my original Crepe recipe and made a small addition. Check the link to the original recipe for tips.
3 Tbs melted (salted) butter, cooled to room temp
2 Large Eggs
3/4 Cup Whole Milk
1/2 Cup Water
1 Cup Flour
1 Tbs Sugar
5 oz. Frozen Chopped Spinach (half a frozen 'brick', thawed, drained and squeeze dry)
Add all ingredients to a blender, pulse for 15-20 seconds. Put blender in the fridge for about an hour. I used a 1/4 c batter for each crepe and got about 12 total.
Cheddar Cheese Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 1/4 cup shredded sharp cheddar cheese
Over medium heat, melt 2 tablespoons butter in a sauce pan. Add the flour and whisk well to incorporate the flour. Add the milk, whisking constantly until all ingredients are incorporated and the sauce is smooth. When the sauce begins to thicken, add the cheddar cheese. Whisk constantly until the cheese has completely melted and the sauce is thick.
If you prefer a thinner sauce, add 2 tablespoons milk to thin it slightly. I used half a cup of shredded taco seasoned cheese since I did not have enough regular cheddar. Gave it a very subtle hint of spices and I did not need to add salt and pepper for seasoning.
This recipe really needs to be halved. There is enough sauce for like 24 crepes. I think we'll have mac & cheese for lunch! Boil some noodles, top with cheese sauce and some bread crumbs and warm it up in the oven. Mmmmm