Baked Crepes with Spinach and Gruyère – La Classe de Cuisine

Ingredients

• 40 g (1 1/2 oz) butter
• 300 g (1 1/2 cup) spinach, washed and dried
• 200 g (3/4 cup) mushrooms sliced
• 50 g (2 oz) Gruyère cheese, grated
• 1 pinch sea salt and freshly ground pepper
• 400 ml (2 cups) whipping cream
• freshly grated nutmeg
• 50 g (2 oz) Gruyère cheese
• 90 g ( 3 oz) pine nuts ( optional)