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
Ingredients
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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
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1/4 pound
fresh Asiago cheese-sliced
-
1/4 cup
Parmesan-shreaded
-
cooking spray
-
salt
to taste
-
pepper
to taste
Directions
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Whisk egg, milk, and water.
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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).
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In a sautee pan, sweat onions; add mushrooms and cook to al dente; season well; reserve.
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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).
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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.
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Top last crepe with grated Parmesan.
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Bake in a 400F oven until top layer and Parmesan are crisp (aprox 6-9 min).
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