Make the Crêpes

Cup of Yum
1. In a large bowl, whisk together the flour, salt, and pepper.
2. In another bowl, whisk together the eggs, milk, and cream.
3. Vigorously whisk in half of the wet mixture into the dry ingredients until smooth. Next, whisk in the rest of the liquid mixture until completely smooth. Place the batter into the refrigerator for at least 30 minutes, or up to 12 hours (covered).
4. Strain the batter through a fine mesh sieve into a bowl. Melt 2 tablespoon of butter and stir into the batter.
5. Heat an 8 or 9-inch non-stick skillet over medium-low heat. Ladle ¼ cup of the batter into the skillet and swirl the skillet until you create a thin circle. Cook until set and slightly browned on the bottom, about 1 to 2 minutes. Flip and cook for another minute or so.
6. Transfer to a plate and continue making crêpes. Place wax, or parchment paper between each crêpe.

Prepare the Filling and the Sauce

1. In a large skillet over medium heat, add the sausage links and ½ cup of beef stock. Cook, stirring occasionally, until browned and fully cooked, adding more stock as needed, about 6 to 8 minutes. Set aside
2. Meanwhile, bring a large pot of water to a boil. Add the spinach and cover the pot. Cook until wilted, about 2 minutes. Drain the spinach. When cool enough to handle, squeeze the excess water from the spinach and then roughly chop it. Set aside.
3. Melt 2 tablespoon butter in a skillet over medium heat. Add the shallot and cook until soft, about 3 to 4 minutes. Add the chopped mushrooms and cook until soft, slightly browned, and starting to release liquid. Stir in a healthy pinch of salt and pepper. Set aside.
4. In another skillet, heat the remaining 5 tablespoon of butter over medium heat. Add the flour and stir to combine. Cook for 1 minute.
5. Whisk in the milk and continue whisking and stirring until smooth and slightly thickened, about 2 to 3 minutes.
6. Stir in the heavy cream, ⅓ teaspoon salt, ¼ teaspoon pepper, cayennes, and nutmeg. Stir until fully combined.
7. In a bowl, add the sausage, spinach, and mushrooms. Pour in about ½ cup of the sauce and stir. Hold onto the remaining sauce.

Assemble the Dish

1. Preheat your oven to 350°F.
2. Add the gruyere to the remaining sauce and stir until melted, over medium heat.
3. Ladle a thin layer of the sauce to the bottom of a buttered 9"x13" dish.
4. On a cutting board, lay out a crêpre. Spoon about ½ cup of the filling down the middle and then roll the crêpe up.
5. Place filled crêpe in the prepared baking dish and repeat with the remaining crêpes.
6. Spoon the mornay sauce over the tops of the crêpes. Top with the Parmesan cheese.
7. Bake for 20 minutes, or until the sauce is bubbly and the edges of the crêpes are slightly browned.
8. Remove from the oven and garnish with chives. Serve at once.