Free Recipe Jon s Veggie Crepe Cake
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Jon s Veggie Crepe Cake Recipe
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
Jon s Veggie Crepe Cake Preparation
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, .
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