Food & Cooking Recipes Crepe Recipes Spinach-Artichoke Cannelloni Crepes with Mustardy Cheese Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull This melt-in-your-mouth mixture of creamy fontina, spinach, shallots, and artichoke hearts rolled into crepes and smothered in a bubbling mustard cheese sauce is a must-make dinner. Ingredients 3 tablespoons extra-virgin olive oil 3 to 4 medium-sized shallots (6 ounces), chopped (1 cup) 1 can (14 ounces) artichoke hearts, rinsed, drained, and patted dry, coarsely chopped Kosher salt and freshly ground pepper 1 pound spinach (from 2 large bunches), thick stems removed, cut into 2 inch pieces, thoroughly washed and drained 2 tablespoons unsalted butter 4 teaspoons unbleached all-purpose flour 1 ½ cups whole milk 1 packed cup (3 ounces) coarsely grated fontina or other melting cheese, such as Dutch Gouda or Gruyere 2 tablespoons Dijon mustard 8 Simple Crepes or galettes (to make galettes, replace the all-purpose flour with buckwheat flour) Directions Preheat oven to 375°, with rack in upper-middle position. Heat oil in a large skillet over medium-high. Add shallots, artichokes, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown in places, 5 to 7 minutes. Add spinach, a handful at a time, until all spinach is wilted and tender and any excess moisture has evaporated; season with salt and pepper and transfer to a bowl to cool. Meanwhile, melt butter in a small saucepan over medium-high. Whisk in flour and simmer until mixture darkens slightly and smells nutty, about 1 minute. Whisk in milk and bring to a vigorous simmer. Continue to simmer, stirring frequently, until mixture is just thick enough to coat the back of a wooden spoon with a thin film, 1 to 2 minutes; remove from heat. Stir in cheese and mustard until smooth; season with salt and pepper. Fold 3/4 cup cheese sauce into spinach mixture. Working one at a time, spoon 1/3 cup spinach-cheese mixture into the center of a crepe. Lift edge nearest you up and over filling, then fold in sides and roll up like a burrito to make a 2-by-4-inch rectangular package. Transfer to an 8-by-8-inch baking dish and repeat with remaining crepe and spinach-cheese mixture. Pour remaining cheese sauce evenly over filled crepes in baking dish. Cover dish tightly with parchment-lined foil. Bake on center rack 15 minutes. Remove parchment-lined foil and switch oven to broil. Continue cooking until cheese sauce bubbles and browns in places and crepes are warmed through, 2 to 3 minutes more. Serve immediately. Rate it Print