The best delicious Jon's Veggie Crepe Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jon's Veggie Crepe Cake recipe today!
Hello my friends, this Jon's Veggie Crepe Cake recipe will not disappoint, I promise! Made with simple ingredients, our Jon's Veggie Crepe Cake is amazingly delicious, and addictive, everyone will be asking for more Jon's Veggie Crepe Cake.
What Makes This Jon's Veggie Crepe Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jon's Veggie Crepe Cake.
Ready to make this Jon's Veggie Crepe Cake Recipe? Let’s do it!
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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
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