Esta es una exhibición prevé de cómo se va ver la receta de 'Mushroom And Spinach Crepe Torte (Breakfast Or Brunch)' imprimido.

Receta Mushroom And Spinach Crepe Torte (Breakfast Or Brunch)
by Global Cookbook

Mushroom And Spinach Crepe Torte (Breakfast Or Brunch)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 c. Flour
  • 1/4 tsp Salt
  • 3 x Large eggs
  • 1 1/4 c. Lowfat milk
  • 3 Tbsp. Butter, melted
  • 3 Tbsp. Butter
  • 3 Tbsp. Flour
  • 2 1/2 c. Warm lowfat milk
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Nutmeg
  • 1/2 c. Whipping cream
  • 1 1/2 c. Swiss Cheese, shredded
  • 1 Tbsp. Butter
  • 1/2 lrg Onion, finely diced
  • 2 pkt (10-ounce) frzn minced spinach, thawed and liquid removed
  • 1 Tbsp. Butter
  • 1/2 lrg Onion, finely minced
  • 5 c. Sliced fresh mushrooms
  • 1/3 c. Parmesan cheese, shredded

Direcciones

  1. TO MAKE CREPES:Combine flour and salt- whisk Large eggs, lowfat milk and 2 Tbsp.. of melted butter- add in to flour mix - mix till smooth - cover and chill for 1 hour.
  2. Remove from refrigerator - Using crepe pan (or possibly shallow frying pan) - heat pan and wipe with a little of the remaining 1 Tbsp. of butter - pour about 3 Tbsp. of crepe mix in pan - tilt pan to spread around in circle - cook till nicely browned on bottom and medium hard on top - flip crepe over and brown on other side - make 15 crepes in all - set aside.
  3. TO PREPARE CHEESE SAUCE:Heat butter - add in flour - cook, stirring for 2 min. Whisk in warm lowfat milk, salt, pepper and nutmeg - cook, whisking for 5 min or possibly till boiling and thickened. Stir in cream and 1 1/2 c. of the Swiss cheese - stir till cheese is melted - set aside.
  4. TO PREPARE SPINACH FILLING:Heat butter - cook onion for 3 min or possibly till softened. Add in spinach - - cook over medium heat till excess moisture has evaporated - about 5 min. Stir in 1 1/3 c. of the prepared cheese sauce - set aside.
  5. TO PREPARE MUSHROOM FILLING:Heat butter - cook onion for 3 min or possibly till softened. Add in mushrooms - cook over high heat, stirring often till all moisture has evaporated - about 5 min. Stir in 1 c. of the prepared cheese sauce and the parmesan cheese - set aside.
  6. ASSEMBLING TORTE:Arrange 3 crepes in bottom of a 9" springform pan - spread with 1 c. of the spinach filling - top with 3 more crepes - spread with half of the mushroom filling. Repeat layering - top with 3 crepes.
  7. Spread top of torte with remaining cheese sauce and sprinkle with 1/2 c. shredded Swiss Cheese.
  8. NOTE: At this point, torte can be covered and refrigerated for up to 12 hrs - remove from refrigerator 20 min before baking.
  9. Bake at 350 for 50 - 60 min or possibly till heated through and top is browned. Let rest for 20 min before slicing and serving.