Recipe - Mushroom And Spinach Crepe Torte (Breakfast Or Brunch)

CREPES
1 cup Flour
One fourth teaspoon Salt
3 Eggs
1 One fourth cup Milk
3 tablespoon Butter, melted

CHEESE SAUCE
3 tablespoon Butter
3 tablespoon Flour
2 One half cup Hot milk
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Nutmeg
One half cup Whipping cream
1 One half cup Swiss Cheese, shredded

SPINACH FILLING
1 tablespoon Butter
One half lg Onion, finely minced
2 pack (10oz) frozen chopped
spinach, thawed and drained

MUSHROOM FILLING
1 tablespoon Butter
One half lg Onion, finely chopped
5 cup Sliced fresh mushrooms
1/3 cup 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 One half 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 One half 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 MCRecipe Digest V1 #524 by "Rooby"
MsRooby@sprintmail.com on Mar 19, 1997