Spinach & Brie Crepes with an Artichoke Cream Sauce

Now, I would not make crepes.  I would make everything else and do omelets instead (making this a complete meal).  Having said that, I will only show the ingredients for everything else in this recipe (the Artichoke Cream sauce has my mouth watering):

http://www.foodnetwork.com/recipes/spinach-and-brie-crepes-with-an-artichoke-cream-sauce-recipe.html

Ingredients

2 tablespoons olive oil
2 teaspoons minced garlic
2 (10-ounce) bags fresh spinach, well washed, tough stems removed
Salt and freshly ground white pepper
12 Basic Crepes, recipe follows
3/4 pound brie, cut into 1/4-inch slices
1 recipe Artichoke Cream Sauce, warm, recipe follows
Butter, for greasing baking dish
Chopped fresh soft herbs, such as parsley, chives, and tarragon, for garnish
Essence, for garnish, recipe follows

Artichoke cream sauce:
2 boiled artichokes
1 tablespoon olive or vegetable oil
1/4 cup chopped yellow onions
1/4 cup chopped parsnips (Omit for lower carbs)
1/4 cup chopped celery
1/4 cup chopped leeks (white part only)
1 teaspoon chopped garlic
1 cup white wine
2 cups heavy cream
3/4 teaspoon salt
1/8 teaspoon freshly ground white pepper

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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