Best 2 Spinach Gruyére Gateau De Crepes Recipes

Spinach Gruyère Gateau de Crêpes is a delightful dish that combines the flavors of spinach, Gruyère cheese, and crêpes in a savory and satisfying dish. This delectable dish is perfect for any occasion, from a simple weeknight dinner to a special holiday meal. Easily prepared and made with a few simple ingredients, this mouthwatering dish will impress your family and friends.

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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

Ingredients

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.

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

Ingredients

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.

Tips:

Use fresh ingredients to get the best flavor out of your gâteau de crêpes.
Make sure the crêpes are thin and cooked evenly.
Don't overfill the crêpes with filling, or they will be difficult to roll.
Be generous with the Gruyère cheese.
Bake the gâteau de crêpes until the cheese is melted and bubbly.
Serve the gâteau de crêpes with a side of your favorite salad or soup.

Conclusion:

Gâteau de crêpes is a delicious and versatile dish that can be served as an appetizer, main course, or dessert. It's perfect for a special occasion or a casual family meal. With a little planning and effort, you can easily make this impressive dish at home.