Recipe - Jons Veggie Crepe Cake

3 Eggs
1 Three fourths cup Milk
1 One half cup Allpurpose flour
1 teaspoon Baking powder
1 pn Salt
One half teaspoon Ground white pepper
1 teaspoon Dry mustard
1 teaspoon Mustard seeds
1 tablespoon Unsalted butter; melted
Vegetable oil
2 cup Chopped onion
2 cup Coarse grated cheddar
2 cup Fresh spinach; cleaned
2 cup Chopped fresh tomatoes
1/3 cup Grated parmesan cheese
One fourth cup Minced fresh parsley

In bowl, beat eggs until fluffy. Beat in milk, flour, baking powder, salt,
white pepper, dry mustard, mustard seed & melted butter until well blended.
In 68 inch crepe pan, heat oil to cover bottom. Add scant One fourth cup batter
to cover bottom of pan, rotating to evenly spread. When set on bottom, flip
& cook other side. Repeat with remaining batter. Stack & refrigerate up to
a day, if desired. 30 minutes before serving, preheat oven to 350. Lay 1
crepe in souffle dish or round ovenproof platter. Sprinkle with onions, top
with another crepe then layer of Cheddar. Add another crepe, layer of
spinach, a 4th crepe & layer of tomatoes. Repeat layers, using remaining
crepes, veggies & cheese. Sprinkle with Parmesan cheese & parsley & bake,
uncovered, 20 minutes or until hot & bubbly. Makes 4 to 6 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.