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.
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.
CREAMED SPINACH WITH GRUYERE
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.
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.
SIMPLE SPINACH AND GRUYERE CASSEROLE
This is a variation on a recipe my mother used to make when I was a kid. I've tweaked it a bit over the years, but it's still a great stand by recipe for holiday meals.
Provided by Finneus Fudge
Categories Vegetable
Time 45m
Yield 1 Casserole, 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat cream cheese and 4 T of the butter until smooth.
- Mix the salt, parmesan cheese, and 1/2 cup of the gruyere into the cream cheese mixture.
- Mix the spinach and Texas Pete into the cream cheese mixture.
- Butter a casserole dish, then add the spinach mixture.
- In a bowl, combine the Panko and the remaining Gruyere cheese. Sprinkle over the top of the spinach.
- Melt the remaining 2 T of butter and drizzle over the top.
- Bake at 350 for 25 minutes or until top is lightly browned.
Nutrition Facts : Calories 250.3, Fat 17.7, SaturatedFat 9.9, Cholesterol 49.7, Sodium 490.5, Carbohydrate 13.8, Fiber 4.8, Sugar 2.2, Protein 12.2
SAVORY MUSHROOM, SPINACH & CHEESE CREPES
Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.
Provided by Tinkerbell
Categories Breakfast
Time 48m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
More about "spinach gruyere gateau de crepes recipes"
SPINACH-GRUYERE GATEAU DE CREPES - PUTTING IT ALL ON …
From puttingitallonthetable.com
BAKED CREPES WITH MUSHROOMS, SPINACH & GRUYèRE RECIPE
From myrecipes.com
- Preheat oven to 450ºF. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until golden, about 8 minutes. Add garlic and thyme; sauté 1 minute longer. Season with salt and pepper. Add sherry; cook until almost evaporated, about 30 seconds. Stir in spinach. Remove from heat.
- Melt remaining 1 Tbsp. butter in a small heavy saucepan over medium heat. Whisk in flour to form a paste and continue to cook, whisking, for 1 minute. Gradually add milk, whisking constantly, and bring to a simmer. Cook until sauce has slightly thickened, about 7 minutes. Remove from heat; season with salt, pepper and nutmeg. Whisk in half of Gruyère.
- Stir 1/2 cup of sauce into mushroom mixture. Place 1 crepe on a work surface; arrange 1/4 of filling (a scant 1/3 cup) over half of crepe. Fold unfilled side over filled side; fold in half again (it will look like a triangle). Repeat with remaining crepes and filling.
SPINACH GRUYERE CREPE GATEAU - IMPROMPTU GOURMET
From impromptugourmet.com
100%
SAVORY SPINACH GATEAU DE CREPES - MARTHA STEWART - YOUTUBE
From youtube.com
SPINACH GRUYERE CREPE GATEAU | MACKENZIE LIMITED
From mackenzieltd.com
CREPE GATEAU WITH SPINACH AND MUSHROOMS - CHEZ M
From chezm.com
SPINACH-GRUYERE CREPE GATEAU RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SPINACH CREPES | RICARDO - RICARDO CUISINE
From ricardocuisine.com
SPINACH-GRUYERE GATEAU DE CREPES | RECIPES, COOKING RECIPES, …
From pinterest.ca
CRêPES WITH MUSHROOMS, GRUYèRE, AND SPINACH - SAVEUR
From saveur.com
SPINACH AND GRUYERE GRATIN RECIPE - REAL SIMPLE
From realsimple.com
CREPES WITH SPINACH AND CHEESE FILLING - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
TOWER OF CREPES LAYERED WITH SPINACH, CHEESE | CAPE GAZETTE
From capegazette.com
SPINACH-GRUYERE GATEAU DE CREPES RECIPE DD7
From mungfali.com
CREAMED SPINACH WITH GRUYèRE CHEESE - OH, THAT'S GOOD!
From ohthatsgood.com
SPINACH-GRUYERE GATEAU DE CREPES RECIPE | RECIPE | RECIPES, …
From pinterest.com
CRêPES DE SARRASIN | RECETTES | CUISINEZ | TéLé-QUéBEC
From cuisinez.telequebec.tv
10 BEST SPINACH CHEESE CREPES RECIPES - YUMMLY
From yummly.com
SPINACH-GRUYERE GATEAU DE CREPES - MASTERCOOK
From mastercook.com
NEW POTATO, SPINACH AND GRUYèRE BAKE RECIPE / RIVERFORD
From riverford.co.uk
BAKED PANCAKES WITH SPINACH & GRUYèRE - LA CLASSE DE CUISINE
From laclassedecuisine.com
SPINACH-GRUYERE GATEAU DE CREPES
From pinterest.ca
CRêPES BRETONNES - RICARDO
From ricardocuisine.com
SAVORY CREPES - MARTHA STEWART
From marthastewart.com
SPINACH-GRUYèRE GâTEAU DE CRêPES | PUNCHFORK
From punchfork.com
GâTEAU DE CRêPES à LA FLORENTINE (MOUND OF FRENCH PANCAKES
From kitchenjoyblog.com
SPINACH-GRUYERE GATEAU DE CREPES RECIPE | RECIPE | RECIPES, …
From pinterest.com
You'll also love