Jon's veggie crepe cake

4 Servings

Ingredients

Quantity Ingredient
3 Eggs
1¾ cup Milk
1½ cup All-purpose flour
1 teaspoon Baking powder
1 pinch Salt
½ teaspoon Ground white pepper
1 teaspoon Dry mustard
1 teaspoon Mustard seeds
1 tablespoon Unsalted butter; melted
Vegetable oil
2 cups Chopped onion
2 cups Coarse grated cheddar
2 cups Fresh spinach; cleaned
2 cups Chopped fresh tomatoes
⅓ cup Grated parmesan cheese
¼ cup Minced fresh parsley

Directions

In bowl, beat eggs until fluffy. Beat in milk, flour, baking powder, salt, white pepper, dry mustard, mustard seed & melted butter until well blended.

In 6-8 inch crepe pan, heat oil to cover bottom. Add scant ¼ cup batter to cover bottom of pan, rotating to evenly spread. When set on bottom, flip & cook other side. Repeat with remaining batter. Stack & refrigerate up to a day, if desired. 30 minutes before serving, preheat oven to 350. Lay 1 crepe in souffle dish or round ovenproof platter. Sprinkle with onions, top with another crepe then layer of Cheddar. Add another crepe, layer of spinach, a 4th crepe & layer of tomatoes. Repeat layers, using remaining crepes, veggies & cheese. Sprinkle with Parmesan cheese & parsley & bake, uncovered, 20 minutes or until hot & bubbly. Makes 4 to 6 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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