Instructions: Flowerlike individual souffles to grace your table. When time is short, it can be baked as a casserole without the crepe.

Sift together flour, sugar and salt. Mix eggs and water or milk in blender.

Add butter or margarine and flour mixture to eggs. Mix well. Let mixture stand for at least 1 hour. (Crepe batter can be made the night before and refrigerated until ready to use.)

Spray cooking spray on the surface of a 4 inch skillet and heat. Pour 1 tablespoon of crepe mixture into skillet. Quickly tilt pan to spread batter evenly over the surface. Fry batter on a low flame for about 30 seconds on the first side and 15 seconds on the second side. (Unfilled crepes may be frozen in stacks, separating each crepe with 2 pieces of wax paper.)

Saute onion in oil. Combine remaining ingredients. Add onions. Place crepes into a greased muffin tin. Fill each crepe with 2-3 tablespoons of spinach mixture. Bake at 350 F for 30 minutes.

Makes 24 crepes. by Rae Dayan

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