Mushroom And Spinach Crepe Torte (Breakfast Or Brunch)

Directions

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.