Mushroom Crepe Torte

By • November 10, 2009 • 0 Comments

12 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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
  1. Whisk egg, milk, and water.
  2. 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).
  3. In a sautee pan, sweat onions; add mushrooms and cook to al dente; season well; reserve.
  4. 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).
  5. 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.
  6. Top last crepe with grated Parmesan.
  7. Bake in a 400F oven until top layer and Parmesan are crisp (aprox 6-9 min).
Jump to Comments (0)

Tags: cheese, crepes, mushrooms, whole wheat

Comments (0) Questions (0)

Default-small
Default-small