| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Barb, Breakfast |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/4 |
t |
Salt |
| 3 |
|
Eggs |
| 1 1/4 |
c |
Milk |
| 3 |
T |
Butter, melted |
| 3 |
T |
Butter |
| 3 |
T |
Flour |
| 2 1/2 |
c |
Hot milk |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/4 |
t |
Nutmeg |
| 1/2 |
c |
Whipping cream |
| 1 1/2 |
c |
Swiss Cheese, shredded |
| 1 |
T |
Butter |
| 1/2 |
|
Onion, finely diced |
| 2 |
|
10-oz frozen chopped |
|
|
spinach thawed and |
|
|
drained |
| 1/2 |
|
Onion, finely chopped |
| 5 |
c |
Sliced fresh mushrooms |
| 1/3 |
c |
Parmesan cheese, shredded |
INSTRUCTIONS
TO MAKE CREPES: Combine flour and salt- whisk eggs, milk and 2 tbl. of
melted butteradd 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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