For years Turtleback Farm Inn has offered their smoked salmon torte for breakfast. This has been a very popular and requested recipe blending smoked salmon filling with buckwheat crepes that are stacked 6 high. This recipe offers a new flavor combination and can be served for lunch or breakfast.
Ingredients - Egg Crepes
1 cup milk
1 cup unbleached white flour
2 Tablespoons melted butter
Ingredients - Filling
1 bunch spinach -- cleaned, stemmed, and chopped
1/2 pound mushrooms, chopped
2 Tablespoons butter
8 ounces cream cheese
Grind of pepper
1/4 teaspoon nutmeg
Egg Crepes: Mix the crepe ingredients well in a blender and let batter sit. The batter should resemble heavy cream. Heat a 10-inch skillet over medium high heat. Add 1/2 teaspoon butter to pan before making first crepe. After the initial crepe is cooked, you should not need to add more butter. While tilting pan, add just enough batter to thinly cover the bottom of pan. Cook until bubbles pop, about 1 minute. Turn over and brown other side. This recipe makes 6 large crepes.
Filling: Saute spinach and mushrooms in butter until tender and most of moisture has evaporated. Add cream cheese and seasonings and mix well. Season to taste. Keep warm.
Assembly: Place a large rectangle of foil on counter. Cook 1 crepe and place in middle of foil. Spread 20% of filling over crepe and top with second crepe. Repeat until you have 5 crepes covered with mixture. Top with final crepe and seal with foil. Place in preheated 350-degree oven for a few minutes to be sure the torte is evenly warm. Cut into 8 wedges and serve with a dollop of sour cream and snipped chives.