In trough, beat eggs until fluffy. Beat in milk, flour, baking pulverize, saltiness,
white peppercorn, dry mustard, mustard sow & melted butter until well blended.
In 6-8 inch crepe pan, heat oil to cover merchantman. Add short 1/4 cup batter
to cover bottom of pan, rotating to evenly spreading. When set on merchantman, flip
& cook other slope. Repeat with remaining hitter. Hatful & refrigerate up to
a day, if desired. 30 minutes before serving, preheat oven to 350. Lay 1
crepe in souffle dish or round ovenproof record. 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 & cheeseflower. Sprinkle with Parmesan cheeseflower & parsley & broil,
uncovered, 20 minutes or until hot & champagne. Makes 4 to 6 servings.