Mushroom and spinach crepe torte (breakfast or brunch)

Yield: 8 Servings

Measure 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

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

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