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Ингредиенты
- 1 c. Flour
- 1/4 tsp Salt
- 3 x Large eggs
- 1Â 1/4 c. Lowfat milk
- 3 Tbsp. Butter, melted
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 2Â 1/2 c. Warm lowfat milk
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Nutmeg
- 1/2 c. Whipping cream
- 1Â 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
Инструкции
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread top of torte with remaining cheese sauce and sprinkle with 1/2 c. shredded Swiss Cheese.
- NOTE: At this point, torte can be covered and refrigerated for up to 12 hrs - remove from refrigerator 20 min before baking.
- 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.
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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% |
