| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 3/4 |
c |
Milk |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 1/2 |
ts |
Ground white pepper |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Mustard seeds |
| 1 |
tb |
Unsalted butter; melted |
|
|
Vegetable oil |
| 2 |
c |
Chopped onion |
| 2 |
c |
Coarse grated cheddar |
| 2 |
c |
Fresh spinach; cleaned |
| 2 |
c |
Chopped fresh tomatoes |
| 1/3 |
c |
Grated parmesan cheese |
| 1/4 |
c |
Minced fresh parsley |
INSTRUCTIONS
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 1/4 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,
http://www.erols.com/hosey.
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