Mushroom Crepe Torte

By Mariya • November 10, 2009 • 0 Comments

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Author Notes: I really enjoy making crepes-it was a tradition with my best friend and I: every weekend morning, we'd gather up ingredients in our apartment and see what I could come up with. Turkey, cheese, fruit, veggies, chocolate, plain, brown sugar...the possibilities are endless. Here, I decided to make a torte out of our weekend favorite. - Mariya

Serves 4-6

1 egg
1.5 cups milk
1/4 cup water
1 cup whole wheat flour
8 ounces mushrooms-sliced (button, shitake, portabella, etc)
1/4 cup onions-small dice
1/4 pound Gruyere cheese-sliced
1/4 pound fresh Asiago cheese-sliced
1/4 cup Parmesan-shreaded
cooking spray
salt to taste
pepper to taste

Whisk egg, milk, and water.
Add flour and salt (to taste) to egg mixture; whisk to smooth, milky consistency (with no clumps; if needed, add more flour or liquid to reach correct consistency).
In a sautee pan, sweat onions; add mushrooms and cook to al dente; season well; reserve.
Spray a small sautee pan with cooking spray; depending on your pan size, ladle crepe batter into pan in 1/4 - 1/2 cup-full increments; tilt the pan in a circular motion so the batter coats the pan evenly. Cook to golden, then flip crepe and cook other side; continue (while spraying the pan before each new crepe).
Assemble: in a baking dish, lay down one crepe, top with mushrooms, top with 2 slices of Gruyere, top with 1 slice of Asiago, repeat until all crepes are used.
Top last crepe with grated Parmesan.
Bake in a 400F oven until top layer and Parmesan are crisp (aprox 6-9 min).