↞ recipe box start page
Category: Spinach
Prep Time: Cook Time: Total Time:
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
view more member recipes
SPINACH-GRUYERE GATEAU DE CREPES
view my recipes
print
save
Category: Spinach
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Ham And Gruyere Crepes
by sgre52160
For the crepes: 1 cup milk 1 egg 1/2 cup plus 1 tbsp all-purpose flour 1/2 tsp canola oil 1/2 tsp salt, plus more, to taste 8 tsp unsalted butter, plus more for brushing pan 1 lb. Black
by sgre52160
For the crepes: 1 cup milk 1 egg 1/2 cup plus 1 tbsp all-purpose flour 1/2 tsp canola oil 1/2 tsp salt, plus more, to taste 8 tsp unsalted butter, plus more for brushing pan 1 lb. Black
Spinach And Gruyere Quiches
by ICOOK2
1 tablespoon butter 3 shallots, minced 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped Coarse salt and ground pepper 8 ounces Gruyere cheese, grated (about 2 cups)
by ICOOK2
1 tablespoon butter 3 shallots, minced 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped Coarse salt and ground pepper 8 ounces Gruyere cheese, grated (about 2 cups)
Baked Spinach And Gruyere
by ICOOK2
1 tablespoon(s) olive oil, plus more for the dish 6 shallots, finely sliced Kosher salt Pepper 1 cup(s) dry white wine 6 large eggs 1 cup(s) heavy cream 1 cup(s) whole milk 1/4 teaspoo
by ICOOK2
1 tablespoon(s) olive oil, plus more for the dish 6 shallots, finely sliced Kosher salt Pepper 1 cup(s) dry white wine 6 large eggs 1 cup(s) heavy cream 1 cup(s) whole milk 1/4 teaspoo
Spinach Gruyere Puff Pastry
by sgre52160
1 (10 oz) pkg frozen chopped spinach, thawed 4 tbsp butter, divided 1 cup sliced fresh mushrooms 1 cup Gruyere cheese, grated 1 (17 1/2 oz) pkg frozen puff pastry sheets, thawed Salt and Pep
by sgre52160
1 (10 oz) pkg frozen chopped spinach, thawed 4 tbsp butter, divided 1 cup sliced fresh mushrooms 1 cup Gruyere cheese, grated 1 (17 1/2 oz) pkg frozen puff pastry sheets, thawed Salt and Pep
view more member recipes
related CDKitchen recipes
Easy Crepes
Crepes Suzette
Classic Crepes
Lori's Canneloni Stuffed with Spinach and Ricotta
Crepes Benedict
Stuffed Eggplant
Chicken Cheese Crepes
Thin Crepes With Red Berry Compote
Turkey Crepes Mornay
Ham, Swiss And Asparagus Crepes