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Рецепт Mushroom And Spinach Crepe Torte (Breakfast Or Brunch)

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0 голосов | 904 визита
Порций: 8

Ингредиенты

Cost per serving $1.46 view details

Инструкции

  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.

Nutrition Facts

Amount Per Serving %DV
Serving Size 256g
Recipe makes 8 servings
Calories 378  
Calories from Fat 214 57%
Total Fat 24.27g 30%
Saturated Fat 14.68g 59%
Trans Fat 0.0g  
Cholesterol 146mg 49%
Sodium 477mg 20%
Potassium 405mg 12%
Total Carbs 24.44g 7%
Dietary Fiber 1.2g 4%
Sugars 7.84g 5%
Protein 16.59g 27%
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