Spinach Blintzes with Mushroom Cream Sauce - Kosher.com

Ingredients

• 4 eggs
• 2 tablespoons oil
• 2 tablespoons butter, melted
• 1 cup milk, or 1/2 cup milk and 1/2 cup water
• 1 tablespoon sugar
• 1 cup flour (I used whole-wheat pastry flour)
• generous pinch or two salt
• 15 ounces (425 grams) frozen spinach
• 2 cloves garlic, minced, or frozen equivalent
• pinch thyme
• salt, to taste
• pepper, to taste
• generous handful grated feta cheese (I used 5% Tzfatit)
• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion, diced
• 1 medium carrot, shredded
• 1 (8-oz./225-g.) container fresh mushrooms, sliced
• 1 full tablespoon flour
• 1 cup 9% cooking cream or half-and-half
• 1 tablespoon Baron Herzog Chenin Blanc or other dry white wine
• generous handful grated cheese
• pepper, to taste (be generous)
• chopped chives, for garnish (optional)