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| Mushroom And Spinach Crepe Torte (Breakfast Or Brunch) Recipe |
Category: Breakfast
Rating:
N/A
Servings: 8
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Ingredients
----CREPES----
1 cup flour
1/4 teaspoon salt
3 eggs
1 1/4 cup milk
3 tablespoon butter, melted
----CHEESE SAUCE----
3 tablespoon butter
3 tablespoon flour
2 1/2 cup hot milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup whipping cream
1 1/2 cup swiss cheese, shredded
----SPINACH FILLING----
1 tablespoon butter
1/2 large onion, finely diced
2 pkg (10-oz) frozen chopped spinach, tha; wed and drained
----MUSHROOM FILLING----
1 tablespoon butter
1/2 large onion, finely chopped
5 cup sliced fresh mushrooms
1/3 cup parmesan cheese, shredded
Cooking Directions:
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 1 1/2 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 1/3 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 1/2 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@telusplanet.net), MC formatted 3/18/97 by MsRooby@sprintmail.com
Recipe by: Barb Bain Posted to MC-Recipe Digest V1 #524 by "Rooby" on Mar 19, 1997
breakfast
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