• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mushroom and Spinach Crepe Torte (Breakfast or Brunch)

  • Recipe Submitted by on

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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?