My friend Barb made Grateau de Crepes au Epinards and posted the description and photos on the newsgroup. They looked too good not to make. They inspired me to make something similar. Recipes at end of post.
I renamed them the $193.00 crepes. That's what I spent at Linens and Things, buying other things, while I was there to get a nice pan in which to make the crepes. ;-)
I bought some fresh spinach and steamed it until wilted,
then squeezed out any excess moisture between paper towels and gave them a rough chop.
Diced up some Gouda cheese to go into the white sauce, and Black Forest Ham to layer with the spinach.
Made a white sauce using 1 tablespoon of butter and 1 tablespoon of flour.
Added one cup of milk and cook, cook, stir, stir until sauce is thick,
and will coat the back of a spoon. Whisk in the cheese.
Here is where my friend from Idaho called and distracted me (Love you Janet) so I didn't get a photo of the crepe batter.
First crepe in the pan. I looked for the top of the crepe to loose it's shine and start to develop a few little bubbles before I flipped it over.
Ready to assemble. I added a little of the sauce to the spinach, just enough to moisten it a little.
First layer. I made another layer ending with a crepe and topping with the sauce.
Hot out of the oven.
Cut out a slice and spooned on some of the sauce. The sauce was still oozing down the side.
With a nice glass of white that I get at Trader Joe's.
Keep reading for the recipes.
I used Alton Brown's crepe recipe. No reason other than I didn't get Barb's recipe until after I made the dish. She gave such a good description and posted pictures I made it from that.
Alton Brown's crepe recipe
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds.
Place the crepe batter in the refrigerator for 1 hour. This allows the
bubbles to subside so the crepes will be less likely to tear during
cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter
into the center of the pan and swirl to spread evenly. Cook for 30
seconds and flip. Cook for another 10 seconds and remove to the
cutting board. Lay them out flat so they can cool. Continue until all
batter is gone. After they have cooled you can stack them and store in
sealable plastic bags in the refrigerator for several days or in the
freezer for up to two months. When using frozen crepes, thaw on a rack
before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh
herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla
extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Prep Time: 5 minutes
Inactive Prep Time: 1 minute
Cook Time: 20 minutes
Yield: 17 to 22 crepes
User Rating: 5 Stars
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Gateau De Crepes Aux Epinards
2 egg yolks
1-1/4 cup milk
1 cup flour
1/2 tsp salt
2 tbsp clarified butter
2 10 oz pkgs frozen chopped spinach
1 tbsp butter
1 tbsp flour
3 tbsp half and half (or milk)
1 tsp sugar
dash of nutmeg
salt and pepper to taste
1 cup mornay sauce
1/4 cup grated swiss cheese
Prepare crepes: Beat eggs and yoks with milk, using whisk or fork. Add
flour and salt, beat until smooth. Batter should be the consistency of
heavy cream. Add butter; let stand 30 minutes. Using about 1/4 cup
butter, bake crepes in a hot skillet or crepe pan (I use an 8' cast iron
skillet--perfect!), turning once. Set aside or freeze between sheets of
waxed paper for future use. (Batter will make about 15-18 six-inch crepes;
recipe uses 5-7.)
Prepare filling: Cook the spinach according to package directions and
drain thoroughly. Melt butter, add flour and stir. Add half and half,
cook and stir until smooth. Stir in well-drained spinach, sugar, nutmeg,
salt and pepper.
Layer the crepes in a buttered pie plate, spreading about 1/3 cup of
spinach mixture between each, ending with crepe. Cover with Mornay sauce
and sprinkle with grated cheese. Bake at 400 deg F for about 10-15
minutes. Makes 6-8 servings.
Can be prepared a day in advance to point of covering with Mornay.
Contributor: Barb Schaller
** Exported from Now You're Cooking! v5.82 **