Mushroom and Spinach Crepe Torte (Breakfast or Brunch)

Ingredients

• 1/4 ts Pepper
• 1/4 ts Nutmeg
• 1 1/2 c Swiss Cheese shredded
• 1/3 c Parmesan cheese shredded
• 3 tb Butter
• 1/2 lg Onion finely diced
• 3 Eggs
• 1/2 ts Salt
• 1/2 lg Onion finely chopped
• 3 tb Flour
• 1/2 c Whipping cream
• 1 c Flour
• 2 1/2 c Hot milk
• 1 tb Butter
• 1 tb Butter
• 5 c fresh mushrooms Sliced
• 2 10-oz package frozen chopped spinach
• 3 tb Butter melted
• 1/4 ts Salt
• 1 1/4 c milk

Instructions

1. 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. Recipe from Barb Bain (bain@telusplanet.net), MC formatted 3/18/97 by MsRooby@sprintmail.com Recipe by: Barb Bain Posted to MC-Recipe Digest V1 #524 by “Rooby” on Mar 19, 1997