Spinach Gruyère Galette des Crêpes is a unique and delightful dish that combines the flavors of spinach, Gruyère cheese, and delicate crêpes. This savory dish originated in France, where it is a popular entrée or main course. The galette is made by layering sautéed spinach, Gruyère cheese, and other ingredients between thin crêpes and then baking it in the oven until golden brown. The result is a flavorful and visually appealing dish that is perfect for any occasion. With its combination of textures and flavors, Spinach Gruyère Galette des Crêpes is sure to impress even the most discerning palate. In this article, we will provide you with a step-by-step guide to making this delicious dish at home, including a detailed recipe and tips for creating the perfect galette.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH-GRUYERE GATEAU DE CREPES
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
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.
GRUYERE AND SPINACH BAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
- Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
- In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
- Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
- Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.
SPINACH-GRUYéRE GATEAU DE CREPES
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
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:
- Make sure the crêpes are thin and evenly cooked, as this will help them roll up nicely.
- Don't overfill the crêpes, or they will be difficult to roll up and may fall apart.
- Use a variety of fillings to create different flavors and textures in the gâteau.
- Be careful not to overcook the gâteau, or the crêpes will become dry and rubbery.
- Serve the gâteau warm, with a salad or soup.
Conclusion:
Spinach Gruyère Gâteau de Crêpes is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its combination of savory flavors and creamy texture, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to use up leftover crêpes, give this recipe a try!
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