3 Eggs
1 3/4 c Milk
1 1/2 c All-purpose flour
1 ts Baking powder
1 pn Salt
1/2 ts Ground white pepper
1 ts Dry mustard
1 ts Mustard seeds
1 tb Unsalted butter; melted
Vegetable oil
2 c Chopped onion
2 c Coarse grated cheddar
2 c Fresh spinach; cleaned
2 c Chopped fresh tomatoes
1/3 c Grated parmesan cheese
1/4 c Minced fresh parsley
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 1/4 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,
Yields
4 Servings