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

Source
Martha Stewart Living, February 2009
Spinach-Gruyere Gateau de Crepes
  • servings 6

Ingredients

  • 1/2 medium onion, cut into 1/4-inch dice

  • 2 tablespoons extra-virgin olive oil

  • 1 ounce (2 tablespoons) unsalted butter, plus more for sheet

  • 3 garlic cloves, minced (1 tablespoon)

  • 5 ounces baby spinach (about 6 cups)

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups whole milk

  • Pinch of crushed red-pepper flakes

  • 1 1/4 cups grated Gruyere cheese (4 ounces)

  • Coarse salt and freshly ground pepper

  • Pinch of freshly grated nutmeg

  • 1 lemon, for squeezing

  • Coarse salt and freshly ground pepper

  • 12 small Basic CrepesClick to Edit

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Reviews (4)

  • s4nte
    5 Aug, 2011

    This was a tasty hit at my party. It can be a bit time consuming but making crepes is easy when you have help plus the bechamel and spinach mixture can be made the day before and refrigerated - just let the bachamel come to room temp before spreading. I would definitely make this again.
  • KarmaFreeCooking
    7 Jul, 2010

    have any of you had trouble with the stack of crepes slidding off place while this is in the oven?? It happened to me... how can I prevent this from happening??
  • MarthaandMeBlogger
    31 Jan, 2009

    I made this. http://blog.marthaandme.net. It was pretty good but time consuming.
  • LoloMarie
    15 Jan, 2009

    I wonder if this would work with phyllo dough?
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