Step 1

Gruyère Cheese Sauce:

Step 2

In a medium sauce pan over low heat, melt butter.

Step 3

Whisk in flour and cook slowly, stirring, until the butter and flour foam without changing color, approximately 2 minutes.

Step 4

Remove from heat.

Step 5

Bring milk to slow boil over medium heat, add salt, and slowly pour hot milk over the hot flour mixture; beating with a wire whisk until smooth.

Step 6

Return to stove, whisk in gruyère cheese, and bring to boil; over medium-high heat.

Step 7

Cook 1 minute more, whisking, and remove from heat.

Step 8

Add nutmeg, salt, and pepper to taste; set aside.

Step 9

Reserve 1/3 cup sauce for garnishing the top of torte.

Step 10

Torte:

Step 11

Preheat oven 350 degrees.

Step 12

In a small fry pan, heat oil- allow to heat to almost the smoke point, add mushrooms and saute until slightly softened- about 3 minutes.

Step 13

Add fresh spinach to mushrooms and cook until wilted, about 1 minute.

Step 14

Add mixture into cheese sauce and stir to combine.

Step 15

Place crepe in a shallow baking dish, spread crepe with 1/4 cup of filling, Cover with another crepe and spread with more filling; repeat process ending with plain crepe on top.

Step 16

Spread reserved sauce on top crepe and sprinkle with parmesan cheese.

Step 17

Bake 25 minutes or heated through and top is golden.

Step 18

Cut into wedges to serve.

Step 19

Enjoy!