Recipe: Florentine Crepe Pie (with spinach and mushroom fillings and Swiss cheese sauce)

FLORENTINE CREPE PIE

FOR THE CREPE BATTER:
2 cups sifted cake flour
2 1/2 cups milk
4 egg yolks
2 egg whites
1/2 tsp sugar
1/2 cup plus 2 tablespoons melted butter
2 egg whites
Spinach Filling (recipe follows)
Mushroom Filling (recipe follows)
1/4 cup shredded Swiss cheese (for topping)
1 tsp paprika (for topping)
chopped parsley and parsley sprigs (optional, for garnish)

Combine flour and milk, beating until smooth. Add egg yolks and 2 egg whites; beat until well blended. Stir sugar and melted butter into batter. Refrigerate batter 1 hour (this allows flour particles to swell and soften so the crepes are light in texture.)

Beat remaining 2 egg whites to soft-peak stage; fold into batter.

Brush the bottom of a 6- or 6 1/2-inch crepe pan with melted butter; place pan over medium heat until butter is just hot, not smoking.

Pour 1 1/2 to 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook about 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip the crepe, and cook about 30 sec on the other side (this side is rarely more than spotty brown.)

When the crepes are done, place on a towel to cool. Stack between layers of waxed paper to prevent sticking.

Place 2 crepes side by side in a 13x9x2-inch buttered baking dish. Spoon 2 tablespoons Spinach Filling over each crepe, spreading evenly.

Top each with another crepe; then spoon 2 tablespoons Mushroom Filling over each, and spread evenly. Repeat procedure with remaining crepes, Spinach Filling, and Mushroom Filling, ending with crepes.

Spoon remaining Swiss Cheese Sauce over the 2 stacks of crepes. Top with shredded Swiss cheese and paprika.

Bake at 375 degrees for 20 - 25 min or until sauce is bubbly and top is lightly browned. If desired, garnish with chopped parsley and parsley sprigs.

To serve, cut into wedges.

SPINACH FILLING
(Makes about 3 cups)

2 pkgs (10 oz each) frozen chopped spinach (or 3 cups cooked fresh spinach)
1/4 cup plus 2 tablespoons Swiss Cheese Sauce (recipe follows)

Cook spinach according to pkg directions; drain. Combine spinach and sauce, mixing well. Yield: about 3 cups.

MUSHROOM FILLING
(Makes about 3 1/2 cups)

2 cups diced fresh mushrooms
1/4 cup minced green onion
2 tbsp butter or margarine, melted
2 pkgs (8 oz each) cream cheese, softened
2 eggs, beaten
1 cup Swiss Cheese Sauce (recipe follows)

Saute mushrooms and onion in butter until tender.

Combine cream cheese and eggs; beat with electric mixer until thoroughly blended. Add mushroom mixture and cheese sauce; mix well.

SWISS CHEESE SAUCE
(Makes about 6 cups)

1/2 cup butter or margarine
1/2 cup plus 2 tablespoons all-purpose flour
5 1/2 cups milk
1 tsp salt
1/4 tsp pepper
1/2 tsp ground nutmeg
1/2 cup heavy (whipping) cream
2 cups shredded Swiss cheese
3 tbsp grated Parmesan cheese

Melt butter in a heavy saucepan over low heat; blend in flour, and cook 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Add seasonings to white sauce; then add cream, stirring constantly. Add cheese, stirring until cheese melts.

Makes 16 servings
Source: Magazine recipe clipping, 1990's