INGREDIENTS

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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