Spinach Gruyere Gateau De Crepes Recipes

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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.

GRUYERE AND SPINACH BAKES



Gruyere and Spinach Bakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil cooking spray
1 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta, diced into 1/2-inch pieces
2 shallots, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
6 large eggs, beaten, at room temperature
2 packed cups chopped spinach
1 1/2 cups grated gruyere (6 ounces)
1/4 cup milk, at room temperature
Special equipment: four 10-ounce ramekins

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



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.

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