Vegetable Crêpe Torte
Vegetable Crêpe Torte
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| Yield: | One 9" torte, serves 8 to 10 |
Ingredients
Crèpes
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 to 3/4 teaspoon salt (use less if your cheese is salty)
- 1 1/2 cups milk
- 4 large eggs
- 1/2 cup melted butter
Filling
- 2 cups shredded or diced sharp cheddar cheese
- 2 to 3 cups cooked, diced vegetables. Bell peppers, onions, scallions, mushrooms etc. are great choices
Directions
1) Whisk the flour and salt in a medium-sized bowl. Blend the milk and eggs in a separate cup. Add half of this liquid to the flour and whisk well.
2) Add the rest of the liquid to the flour mixture and whisk until nearly lump free. Blend in the melted butter until incorporated and set aside for one hour at room temperature.
3) Wash and chop your vegetables. Bell peppers, onions, leeks, mushrooms, tomatoes, summer squash and zucchini are all good candidates. Avoid overly firm or "bumpy" vegetables. You'll need them to lay flat in the layers of the torte.
4) Cook the vegetables by sauteing or oven roasting. You want the veggies to be soft and tender and caramelized but not wet. Set aside to cool to room temperature while you cook your crêpes.
5) Heat a 8" or 9" saute pan until it's medium-hot. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup of batter into the bottom of the pan, pick it up, and tip it in a circle so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side and place on a warm plate. Cover until the remaining batter is cooked.
6) To create the torte, line a 9" springform pan or 9" round cake pan with parchment paper. Layer in 2 crêpes, then sprinkle on a couple of tablespoons each of cheese and cooled vegetables.
7) Add another crêpe on top, or use two if they are very thin. Continue to stack crêpes, cheese and veggies until you have used all of your crèpes. Use 3 crèpes for your final layer, as this will become the bottom of the torte after cooking.
8) Cover the pan with foil and bake in a preheated 350°F oven for 30 to 40 minutes, or until heated through.
9) Remove the torte from the oven and let cool for 10 minutes. Remove the ring from the springform pan if used. Invert the torte onto the serving plate and release from the pan. Peel off the parchment paper.
10) Cut the torte into wedges to serve. The torte is excellent warm or at room temperature. Store leftovers in the fridge for up to 3 days. Yield: one 9" round torte
Reviews
02/23/2012- Made this last night with leeks and crimini, oyster and shiitake mushrooms:
http://flic.kr/p/bxLwDc
Wow! What a great photo- looks amazing! Thank you for sharing with us. ~Amy
- 12/26/2011
- It took an hour to make all the crepes, but assembling the torte was fast and easy. I used goat cheese (Delicious!) and thought the softer cheese would require less cooking time, but it needed the entire 30-40 minutes for the torte to heat through all the way. Everyone loved this dish, which i served at Christmas. I prepared it the morning before, and then all i had to do on Christmas was pop it into the oven. So easy!
- 12/01/2011
- This is a phenomenal dish. Easy, yet impressive! One of my favorite things is that I typically have a bit of leftover crepe batter, so into that, I add some vanilla and a tablespoon or two of brown sugar and magically have a quick dessert.
- 10/25/2011
- Deceptively simple and delicious! My family loved this! For the vegetables, I used a frozen asparagus stir fry mix and a few thinly sliced zuchinnis. I also chopped some chicken breasts very thin, sauteed them with basil, rosemary, sundried tomatoes and balsamic vinegar and layered that with the veggies and mozzarella cheese. Was very filling and yummy!
