-CREPES-
1 c Flour
1/4 ts Salt
3 Eggs
1 1/4 c Milk
3 tb Butter, melted
-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 crep? pan (or shallow frying pan) – heat
pan and wipe with a little of the remaining 1 tablespoon of butter – pour
about 3 tablespoons of crep? mixture in pan – tilt pan to spread around in
circle – cook until nicely browned on bottom and medium firm on top – flip
crep? over and brown on other side – make 15 crep?s 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 crep?s 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 crep?s.
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.
Yields
8 Servings