In bowl, beat eggs until fluffy. Beat in milk, flour, baking powder, salt, white pepper, dry mustard, mustard seed & melted butter until well blended. In 6-8 inch crepe pan, heat oil to cover bottom. Add scant 1/4 cup batter to cover bottom of pan, rotating to evenly spread. When set on bottom, flip & cook other side. Repeat with remaining batter. Stack & refrigerate up to a day, if desired. 30 minutes before serving, preheat oven to 350. Lay 1 crepe in souffle dish or round ovenproof platter. 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 & cheese. Sprinkle with Parmesan cheese & parsley & bake, uncovered, 20 minutes or until hot & bubbly. Makes 4 to 6 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.