Shelly's Recipe

SPINACH-GRUYERE GATEAU DE CREPES

Category: Spinach

Bechamel
1/2 medium onion, cut into 1/4-inch dice
2 tbsp unsalted butter, plus more for sheet
2 tbsp flour
1 1/2 cups whole milk
1 1/4 cups grated Gruyere cheese
Pinch of freshly grated nutmeg
Coarse salt and freshly ground pepper

2 tbsp extra-virgin olive oil
3 garlic cloves, minced (1 tbsp)
5 oz baby spinach (about 6 cups)
Pinch of crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 lemon, for squeezing
12 small Basic Crepes

Make the bechamel: Place onion and butter in a medium saucepan over medium heat and cook until onion is translucent and softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk in a slow, steady stream. Cook, stirring constantly, until mixture has thickened, about 5 minutes. Add 1 cup Gruyere, and stir until cheese melts. Remove from heat, add nutmeg, and season with salt and pepper.

To assemble: Heat oil in a large saute pan over medium heat. Add garlic, and cook, stirring occasionally, until softened, about 2 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 2 minutes. Add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. Let cool slightly. Squeeze out any excess liquid, and coarsely chop.

Preheat oven to 450. Reserve 2 tbsp bechamel. Mix remaining bechamel and spinach in a medium bowl. Butter a rimmed baking sheet. Place 1 crepe on center of sheet, and top with 3 tbsp spinach mixture. Repeat with remaining crepes and spinach mixture, ending with a crepe. Spread reserved bechamel on top, and sprinkle with remaining 1/4 cup cheese. Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, and then transfer gateau de crepes to a platter. Cut into wedges, and serve warm