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
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).