Jon's veggie crepe cake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1¾ | cup | Milk |
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | pinch | Salt |
| ½ | teaspoon | Ground white pepper |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Mustard seeds |
| 1 | tablespoon | Unsalted butter; melted |
| Vegetable oil | ||
| 2 | cups | Chopped onion |
| 2 | cups | Coarse grated cheddar |
| 2 | cups | Fresh spinach; cleaned |
| 2 | cups | Chopped fresh tomatoes |
| ⅓ | cup | Grated parmesan cheese |
| ¼ | cup | Minced fresh parsley |
Directions
In bowl, beat eggs until fluffy. Beat in milk, flour, baking powder, salt, white pepper, dry mustard, mustard seed & melted butter until well blended.
In 6-8 inch crepe pan, heat oil to cover bottom. Add scant ¼ cup batter to cover bottom of pan, rotating to evenly spread. When set on bottom, flip & cook other side. Repeat with remaining batter. Stack & refrigerate up to a day, if desired. 30 minutes before serving, preheat oven to 350. Lay 1 crepe in souffle dish or round ovenproof platter. Sprinkle with onions, top with another crepe then layer of Cheddar. Add another crepe, layer of spinach, a 4th crepe & layer of tomatoes. Repeat layers, using remaining crepes, veggies & cheese. Sprinkle with Parmesan cheese & parsley & bake, uncovered, 20 minutes or until hot & bubbly. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .