Not gonna lie, this dish is pretty labor-intensive and probably one to save for when you want to impress- the presentation is beautiful and it keeps well in the fridge for a couple of days. And if you put in the time, I promise you’ll be rewarded with plenty of “oohs” and “ahhs” from around your table.
1. Combine all the ingredients and blend until smooth- the batter should be runny and without lumps.
8. Start with a crespelle and spread a few spoons full of béchamel onto it, then your vegetables or other fillings. You can also add cheese and more breadcrumbs.
9. Keep going until you’ve built 5-6 layers, ending with another crespelle on top. Spread some béchamel over the top and finish with breadcrumbs and shredded parmesan cheese.
10. Bake in a 400° F oven for 15-20 minutes, until the top is golden and bubbly- you can finish it under the broiler if you need to.
Allow the torta to cool before you spring the pan open- if you’re planning to serve it the next day you can wrap and refrigerate.
I can personally attest to the fact that it tastes even more fantastic on day two when the flavors have had a chance to get to know each other- I’m typing with my mouth full right now!