Mushroom and spinach crepe torte (breakfast or brunch)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ¼ | teaspoon | Salt |
| 3 | Eggs | |
| 1¼ | cup | Milk |
| 3 | tablespoons | Butter, melted |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 2½ | cup | Hot milk |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Nutmeg |
| ½ | cup | Whipping cream |
| 1½ | cup | Swiss Cheese, shredded |
| 1 | tablespoon | Butter |
| ½ | large | Onion, finely diced |
| 2 | packs | (10-oz) frozen chopped spinach, thawed and drained |
| 1 | tablespoon | Butter |
| ½ | large | Onion, finely chopped |
| 5 | cups | Sliced fresh mushrooms |
| ⅓ | cup | Parmesan cheese, shredded |
Directions
CREPES
CHEESE SAUCE
SPINACH FILLING
MUSHROOM FILLING
TO MAKE CREPES:
Combine flour and salt- whisk eggs, milk and 2 tbl. of melted butter- add to flour mixture - mix until smooth - cover and refrigerate for 1 hour.
Remove from refrigerator - Using crepé pan (or shallow frying pan) - heat pan and wipe with a little of the remaining 1 tablespoon of butter - pour about 3 tablespoons of crepé mixture in pan - tilt pan to spread around in circle - cook until nicely browned on bottom and medium firm on top - flip crepé over and brown on other side - make 15 crepés in all - set aside.
TO PREPARE CHEESE SAUCE:
Melt butter - add flour - cook, stirring for 2 minutes. Whisk in hot milk, salt, pepper and nutmeg - cook, whisking for 5 minutes or until boiling and thickened. Stir in cream and 1½ cups of the Swiss cheese - stir until cheese is melted - set aside.
TO PREPARE SPINACH FILLING:
Melt butter - cook onion for 3 minutes or until softened. Add spinach - - cook over medium heat until excess moisture has evaporated - about 5 minutes. Stir in 1 ⅓ cups of the prepared cheese sauce - set aside.
TO PREPARE MUSHROOM FILLING:
Melt butter - cook onion for 3 minutes or until softened. Add mushrooms - cook over high heat, stirring often until all moisture has evaporated - about 5 minutes. Stir in 1 cup of the prepared cheese sauce and the parmesan cheese - set aside.
ASSEMBLING TORTE:
Arrange 3 crepés in bottom of a 9" springform pan - spread with 1 cup of the spinach filling - top with 3 more crepes - spread with half of the mushroom filling. Repeat layering - top with 3 crepés.
Spread top of torte with remaining cheese sauce and sprinkle with ½ cup shredded Swiss Cheese.
NOTE: At this point, torte can be covered and refrigerated for up to 12 hours - remove from refrigerator 20 minutes before baking.
Bake at 350° for 50 - 60 minutes or until heated through and top is browned. Let rest for 20 minutes before slicing and serving.
Recipe from Barb Bain (bain@...), MC formatted 3/18/97 by MsRooby@...
Recipe by: Barb Bain Posted to MC-Recipe Digest V1 #524 by "Rooby" <MsRooby@...> on Mar 19, 1997