Best 3 Gâteau De Crêpes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Get ready to tantalize your taste buds with the delectable gâteau de crêpes, a culinary masterpiece that combines the elegance of a cake with the comforting warmth of crêpes. This French dessert is a symphony of flavors and textures, featuring layers of delicate crêpes filled with a variety of scrumptious fillings, from rich chocolate ganache to luscious fruit compotes. Whether you're a seasoned baker or a novice cook, this guide will equip you with the knowledge and techniques to craft an exceptional gâteau de crêpes that will impress your friends and family. From selecting the finest ingredients to mastering the art of crêpe-making, we'll guide you through each step of the process, ensuring that your gâteau de crêpes turns out nothing short of extraordinary.

Let's cook with our recipes!

SPINACH-GRUYERE GATEAU DE CREPES



Spinach-Gruyere Gateau de Crepes image

A winsome way to use leftover crepes, this towering gateau de crepes replaces the usual jam, cream, and chocolate with alternating layers of rich bechamel and sauteed spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 14

1/2 medium onion, cut into 1/4-inch dice
1 ounce (2 tablespoons) unsalted butter, plus more for sheet
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/4 cups grated Gruyere cheese (4 ounces)
Pinch of freshly grated nutmeg
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced (1 tablespoon)
5 ounces 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

Steps:

  • 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 degrees. Reserve 2 tablespoons of 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 tablespoons spinach mixture, spreading evenly. Top with another crepe, then 3 tablespoons spinach mixture. Repeat with remaining crepes and spinach mixture, ending with a crepe. Spread reserved bechamel on top, and sprinkle with remaining cup cheese. Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, then transfer gateau de crepes to a platter. Cut into wedges, and serve warm.

CRêPES CAKE



Crêpes Cake image

Provided by Food Network

Categories     dessert

Time 6h20m

Yield 12 servings

Number Of Ingredients 18

4 cups all-purpose flour
4 cups whole milk, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
8 large eggs, at room temperature
Cooking spray
One 8-ounce block cream cheese, at room temperature
3 cups heavy cream
1 cup sour cream
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
4 cups thinly sliced strawberries, plus 7 small strawberries, halved, for garnish
One 26.5-ounce jar chocolate-hazelnut spread
Powdered sugar, for garnish
Whipped cream, for garnish
Shaved dark chocolate, for garnish

Steps:

  • To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
  • Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
  • To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
  • To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
  • To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.

SPINACH-GRUYéRE GATEAU DE CREPES



Spinach-Gruyére Gateau De Crepes image

Crepes have become one of my favorite light addition to my entrees. I took this recipe out of the Martha Stewart February 2009 Magazine and put it here for safe keeping.

Provided by The Kissing Cook

Categories     Vegetable

Time 40m

Yield 1 Gateau de Crepes, 6 serving(s)

Number Of Ingredients 14

1/2 medium onion, cut into 1/4-inch dice
1 ounce unsalted butter, plus more for sheet
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/4 cups grated gruyere cheese (4 oz.)
1 pinch of freshly grated nutmeg
coarse salt & freshly ground black pepper
olive oil
3 garlic cloves, minced (1T.)
5 ounces Baby Spinach (about 6 cups)
1 pinch crushed red pepper flakes
coarse salt & freshly ground black pepper
1 lemon, for squeezing
12 crepes

Steps:

  • 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 4 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 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°F
  • Reserve 2 tablespoons of bechamel. Mix remaining bechamel and spinach in a medium bowl. Butter and rimmed baking sheet. Place 1 crepe on center of sheet and top with 3 tablespoons spinach mixture, spreading evenly. Top with another crepe, then 3 tablespoons 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, then transfer gateau de crepes to a platter. Cut into wedges and serve warm.

Tips:

  • Use a neutral-flavored oil for greasing the pan when making the crepes, as this will prevent the crepes from sticking and will not overpower the flavor of the crepes.
  • When making the crepe batter, be sure to whisk the eggs and milk together thoroughly before adding the flour. This will help to ensure that the batter is smooth and lump-free.
  • Allow the crepe batter to rest for at least 30 minutes before cooking. This will help the batter to develop its flavor and will make the crepes more tender.
  • When cooking the crepes, be sure to heat the pan over medium heat. If the pan is too hot, the crepes will cook too quickly and will be dry and brittle. If the pan is too cold, the crepes will not cook evenly and will be gummy.
  • Pour just enough batter into the pan to cover the bottom. The crepe should be thin and delicate, not thick and doughy.
  • Cook the crepes for 1-2 minutes per side, or until they are golden brown. Be careful not to overcook the crepes, as they will become dry and tough.
  • Fill the crepes with your favorite fillings, such as Nutella, whipped cream, fruit, or cheese.

Conclusion:

Gâteau de crêpes is a delicious and versatile dessert that can be served for breakfast, lunch, or dinner. It is a great way to use up leftover crepes, and it can be easily customized to suit your own tastes. With a little planning and effort, you can create a stunning gâteau de crêpes that will impress your family and friends.

Related Topics