Florentine Crepe Pie I

Source: Southern Living Magazine

Yield: 16 servings

2 cups cake flour, sifted
2 1/2 cups milk
4 egg yolks
2 egg whites
1/2 tsp. sugar
1/2 cup plus 2 TBS butter, melted
2 egg whites

1/4 cup Swiss cheese, shredded
1 TSP paprika
chopped parsley and parsley sprigs, optional

SPINACH FILLING:
2 10 oz. pkg. frozen chopped spinach
1/4 cup plus 2 TBS Swiss Cheese Sauce

MUSHROOM FILLING:
2 cups fresh mushrooms, diced
1/4 cup minced green onions
2 TBS butter or margarine, melted
2 8 0z pkg cream cheese
2 eggs beaten
3/4 cup Swiss Cheese Sauce

SWISS CHEESE SAUCE: (One cup is needed for recipe.)
1/2 cup butter or margarine
1/2 cup plus 2 TBS all purpose flour
3 1/2 cups milk
1 tsp salt
1/4 tsp nutmeg
1/2 cup whipping cream
2 cups shredded Swiss cheese
3 TBS Parmesan cheese

CREPES: 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 at least 1 hour.

Beat remaining 2 egg whites to soft peak stage; fold into batter. Brush the bottom of a 6 or 7- inch crepe pan with melted butter. (or use Pam) Place pan over medium heat until butter is just hot, not smoking.

Pour 1- 1/2 to 2 TBS batter into pan. Quickly tilt pan in all directions so batter covers the pan in a thin film. Cook about 1 minute.

Lift edges of crepes to test for doneness. Crepe is ready for flipping when it cannot be shaken loose from the pan. Flip the crepe and cook about 30 seconds on the other side.

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

Place 2 crepes in a 13 x 9 x 2- inch pan side by side. Spoon 2 TBS spinach filling over each crepe spreading evenly. Repeat procedure with mushroom filling over each and spread gently. Repeat with crepes and filling ending with crepes.

Spoon Swiss Cheese Sauce over the 2 stacks and top with shredded Swiss cheese and paprika.

Bake at 375 degrees F for 20-25 minutes or until the sauce is bubbly and top is lightly browned. Garnish with chopped parsley or sprigs if desired. To serve , cut into wedges. Makes 16-20 servings.

SPINACH FILLING: Cook spinach according to package directions. Drain very well. Combine spinach and sauce; mix well.

MUSHROOM FILLING: Sauté mushrooms and onions 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: 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. Yield: about 6 cups

NOTES: I found the recipe along with a menu from a Bar Mitzvah brunch given in 1979. It looks long and complicated, but everything can be done in advance and assembled and baked before serving.

Shortcuts: I have bought ready to use crepes. They are not a delicate as the ones from this recipe, but they sure save time. I also have used ready made spinach dip and/or lox spread in place of the ones in the recipe. If you make the crepes about 7-8 inches, you can assemble them in an 8- inch springform and bake. Pour on the hot cheese sauce after unmolding. Any type of creamy filling will do. It doesn't matter if your crepes tear or have holes. The filling covers it up nicely.