| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Barb, Breakfast | 8 | Servings |
INGREDIENTS
| 1 | c | Flour |
| 1/4 | ts | Salt |
| 3 | Eggs | |
| 1 1/4 | c | Milk |
| 3 | tb | Butter, melted |
| 3 | tb | Butter |
| 3 | tb | Flour |
| 2 1/2 | c | Hot milk |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Nutmeg |
| 1/2 | c | Whipping cream |
| 1 1/2 | c | Swiss Cheese, shredded |
| 1 | tb | Butter |
| 1/2 | lg | Onion, finely diced |
| 2 | pk | (10-oz) frozen chopped spinach, thawed and drained |
| 1 | tb | Butter |
| 1/2 | lg | Onion, finely chopped |
| 5 | c | Sliced fresh mushrooms |
| 1/3 | c | Parmesan cheese, shredded |
INSTRUCTIONS
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 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" <MsRooby@sprintmail.com> on Mar 19, 1997
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