Vegetable Crepe Caper by Guest Blogger Annette Mindermann

 

Crepe caper pic

Vegetable Crepe Caper

Ingredients

1 small head of broccoli

4 carrots

1 lb mushrooms

5 Tbl butter

6 large eggs

1 ½ cups Milk

 

1 cup flour½ cup water2 Tbl olive oil1 blk cream cheese

2 cups grated swiss cheese

1 TBL fresh dill or 1 tsp dried

1 ½ tsp oregano

1 garlic clove crushed

 

Directions

To make the crepes:

2 large eggs

¾ cup milk

½ cup water

1 cup flour

3 TBL melted butter

In food processor combine all ingredients for crepes and pulse for 10 seconds. Place the crepe batter in the refrigerator for one hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to cutting board or plate. After they have cooled they may be stacked.

Vegetable Layer

Steam broccoli until al dente then cool and chop. Heat 1 TBL butter in saute pan and saute broccoli with oregano salt and pepper for about 5 minutes. Set aside

Chop mushrooms. Heat 1 TBL butter and 1 TBl olive oil in pan add garlic cook for about 3 minutes add mushrooms cook until liquid is gone about 10 minutes add salt and pepper.

Peel and grate carrots. Heat 1 TBL butter and 1 TBL olive oil in saute pan add carrots and cook for approximately 10 minutes. Place lid on for five minutes after adding dill to steam. Add salt and pepper.

Custard Layer

In food processor add 4 eggs 1 block of room temperature cream cheese ¾ cup milk ½ tsp nutmeg, salt and pepper to taste. Pulse for 10 seconds until all ingredients are smooth. Put in large measuring cup for easy pouring.

To layer the casserole

Butter a large glass domed casserole dish

Layer crepes around side of casserole so that they overlap about 1 inch, lay one crepe in very bottom of casserole dish to cover bottom. Add Broccoli, sprinkle with 1/3 of swiss cheese and pour 1/3 of custard mix on top. Lay crepes overlapped on top until this layer is covered. Add Carrots and sprinkle with 1/3 of swiss cheese and pour 1/3 custard on top , lay crepes overlapped on top until this layer is covered. Add mushrooms, sprinkle with remaining cheese top off with remaining custard and cover with crepes until entire layer is covered. Fold edges of crepes that are lining casserole onto the top of the casserole.

Bake 350 degrees for 45 minutes then check to see if rising. If still jiggly bake another 15- 20 minutes . Remove from oven and let cool for approx. 15 minutes. Put plate on top of casserole then flip the casserole out onto the plate. Slice and enjoy!

 

 

This recipe may be labor intensive but it is so worth it in the end.  Not only does it taste amazing it’s a piece of art!

Wisconsin Cheese Shop