Side Pannel
Mushroom and Spinach Crepe Torte (Breakfast or Brunch)
Mushroom and Spinach Crepe Torte (Breakfast or Brunch)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast
Ingredients List
- -----------------------------------CREPES-----------------------------------
- 1 c Flour
- 1/4 ts Salt
- 3 Eggs
- 1 1/4 c Milk
- 3 tb Butter, melted
Directions
CHEESE SAUCE
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
SPINACH FILLING
1 tb Butter
1/2 lg Onion, finely diced
2 pk (10-oz) frozen chopped
-spinach, thawed and drained
MUSHROOM FILLING
1 tb Butter
1/2 lg Onion, finely chopped
5 c Sliced fresh mushrooms
1/3 c Parmesan cheese, shredded
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.
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
SPINACH FILLING
1 tb Butter
1/2 lg Onion, finely diced
2 pk (10-oz) frozen chopped
-spinach, thawed and drained
MUSHROOM FILLING
1 tb Butter
1/2 lg Onion, finely chopped
5 c Sliced fresh mushrooms
1/3 c Parmesan cheese, shredded
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.
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