Best 3 Spinach Gruyere Gateau De Crepes Recipes

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Indulge in the culinary masterpiece that is Spinach Gruyere Gateau De Crepes, a savory and elegant dish that combines the richness of Gruyere cheese, the vibrant freshness of spinach, and the delicate layers of crepes. This delightful gateau is a symphony of flavors and textures, perfect for special occasions or a gourmet dinner party. With its stunning presentation and delectable taste, it's sure to impress your guests and leave them craving for more. In this article, we'll embark on a culinary journey, exploring the art of crafting this exquisite dish, with step-by-step instructions and essential tips to ensure success. Additionally, we'll delve into a collection of delectable crepe recipes, offering a range of savory and sweet options to satisfy every palate. From classic French crepes to innovative fusion creations, let your taste buds embark on a global adventure as we uncover the versatility of this culinary canvas.

Let's cook with our recipes!

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.

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.

CREAMED SPINACH WITH GRUYERE



Creamed Spinach with Gruyere image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for the pan
4 cloves garlic, smashed
Crushed red pepper
2 1/2 pounds baby spinach
Kosher salt
1 shallot, diced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup heavy cream
1/2 cup grated Gruyere cheese
1/2 cup grated Parmigiano, plus more for garnish

Steps:

  • Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
  • Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
  • Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.

Tips:

  • To make the crêpes, use a nonstick skillet and make sure it is hot before adding the batter. Swirl the pan to evenly distribute the batter, and cook each crêpe for about 1-2 minutes per side, or until golden brown.
  • For the filling, use fresh spinach and grate the Gruyère cheese finely. You can also add other ingredients to the filling, such as cooked bacon, mushrooms, or roasted red peppers.
  • When assembling the gâteau de crêpes, spread a thin layer of filling between each crêpe. Be sure to press down gently to help the crêpes stick together.
  • To make the béchamel sauce, use whole milk and butter for a richer flavor. Whisk the sauce constantly over medium heat to prevent it from curdling.
  • Before baking the gâteau de crêpes, brush the top with melted butter and sprinkle with grated Gruyère cheese. This will help to create a golden brown crust.

Conclusion:

Spinach Gruyère gâteau de crêpes is a delicious and impressive dish that is perfect for a special occasion. It is also a great way to use up leftover crêpes. With its combination of savory flavors and creamy texture, this dish is sure to please everyone at the table.

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