Mushroom & Spinach Crêpes

Vegetarian

Mushroom & Spinach Crêpes

Adapted from eatingwell.com

There is nothing more perfect than a crêpe for a weekend lunch. If there’s one thing I like about The Woodlands it’s the Gourmet Bakery owned by a French baker and his wife (more about that in my other blog Les Restos de Lucienne). Nonetheless, you can easily make crêpes at home too though it may seem intimidating. These are whole wheat (not 100%) and are filled with a delicious combination of mushrooms, spinach and feta cheese and you can whip them up in about an hour.

Yields 6 crêpes

Ingredients:

  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup milk
  • 2 teaspoons vegetable oil
  • 1 tablespoon olive oil
  • 12 ounces mixed mushrooms, sliced
  • 1 teaspoon fresh rosemary, chopped
  • 5 ounces baby spinach
  • ½ cup water
  • 6 tablespoons crumbled feta cheese

Directions:

  1. Process the flours, salt, eggs, milk and vegetable oil in a blender of food processor until smooth, scraping the sides a few times. Transfer the mixture to a bowl, cover and refrigerate for at least 30 minutes or overnight.
  2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and rosemary and cook, stirring, until the mushrooms are soft and have released their liquid. Stir in the spinach a handful at a time. Cook until the spinach is wilted. Cover to keep warm.
  3. Slowly whisk the water into the batter. Grease a large skillet and heat over medium high heat. Ladle about 1/3 cup of batter into the center of the pan and immediately tilt and rotate the pan to spread evenly over the bottom.
  4. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, quickly grasp the crêpe with your fingers and flip. Cook until the second side is lightly browned. Slide onto a plate.
  5. Repeat with the remaining batter, greasing the pan as needed and stacking the crêpes as you go. Reduce the heat to medium if the pan begins to smoke. Cover the crêpes with a clean dishtowel or keep warm in a 200F (93C) oven.
  6. To assemble, place a crêpe on a plate and spread a generous 1/3 cup of the mushroom-spinach filling in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon (or more) or feta cheese. Fold in the sides to make a square shape, leaving a window in the center. Press down on the corners as necessary to help keep the crêpe folded. Repeat with the remaining crêpes and filling.

 

Comments: I know making crêpes can be intimidating but it’s really not as bad as it looks. You can, of course, always use ready-made crêpes available at the supermarket but homemade ones are always better. The original recipe actually used goat cheese instead of feta cheese. I’m sure the former goes beautifully in these crêpes but I only had feta and used that instead. I used the original Greek one available at Trader Joe’s, which is made with sheep’s milk, not something very common in the U.S. but that makes a big difference in the taste. In the ingredients I put 6 tablespoons of cheese as stated in the original recipe but by all means add more; there’s no such thing as too much cheese.

Mushroom & Spinach Crêpes. close-up

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Herb Crêpes with Goat Cheese Filling

Other, Vegetarian

Herb Crêpes with Goat Cheese Filling

Adapted from cooking.nytimes.com

The French have a wonderful celebration called La Chandeleur. It technically falls on the second of February, but it is observed so that it falls on the first Tuesday of February. The reason this celebration is so wonderful, far from its true Catholic origins, is because it is the jour des crêpes, or the day of crêpes. Yes, they eat crêpes. Who would ever pass on a crêpe, right? So now, exactly a month later (sorry about the delay), I share this delicious recipe with you. Anything with goat cheese is delicious, as are these crêpes.

Yields 4 servings

Ingredients:

  • 2 large eggs
  • ¾ cup milk
  • ½ cup water
  • 3 tablespoons vegetable oil
  • ½ teaspoon salt
  • 2 ounces whole wheat flour
  • 2 ounces all-purpose flour
  • 2 to 3 tablespoons finely chopped parsley
  • ¾ cup cottage cheese
  • 6 ounces goat cheese
  • 3 tablespoons plain Greek yogurt
  • Pepper, to taste

Herb Crêpes with Goat Cheese Filling, plato

Directions:

  1. Place the milk, water, eggs, vegetable oil and slat in a blender. Cover the blender and turn on at low speed. Add the flours and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. When ready to cook, stir in the herbs.
  2. Place a greased 6- to 8-inch crêpe pan over medium heat. When the pan is hot and just before it begins to smoke, remove from the heat and ladle in ¼ cup of batter. Tilt or swirl the pan to distribute the batter evenly. Return to heat. Cook for about one minute or until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all the batter is used. Place a piece of parchment paper between each crêpe so they don’t stick.
  3. Combine the cottage cheese and goat cheese in a food processor fitted with the steel blade. Blend until smooth. Add the yogurt and pepper. Blend together. Transfer to a bowl. Cover and refrigerate until ready to use.
  4. Spread about 2 tablespoons of the herbed goat cheese on the less cooked side of each crêpe. Fold in half, then in half again. Arrange on a platter. To serve warm, heat for about 30 seconds in a microwave or for 10 minutes in a low oven.

 

Comments: These crêpes were wonderful, and I loved the parsley in the batter; it gave the crêpes a nice touch. I actually wanted to substitute the cottage cheese for ricotta because I do not like the former. However, when I went to buy some, the supermarket did not have any. I used cottage cheese, and thankfully the goat cheese covered up the taste and the food processor broke up the curds. Any leftover filling is great for a grilled cheese and probably good, though I have not tried it, with some pesto. You can make the crêpes a couple of days ahead and store them in the refrigerator or freezer, separated with parchment paper so they don’t stick.

Herb Crêoes with Goat Cheese Filling, plato, bocado

Tartelettes with Fondue au Gruyère and Wine Flavoring

Quiches

(Tartelettes with Swiss Cheese Cream Filling  and Wine Flavoring)

Tartelette with Fondue au Gruyère and Wine Flavoring

Adapted from Mastering the Art of French Cooking by Julia Child

I have previously posted the recipe for tartelettes with just the fondue au Gruyère. Here is a slight variation where some of the milk from the master recipe is replaced with wine. Though I had absolutely loved the original tartelettes, I think these were even better. The blend of Gruyère with wine is heaven on Earth. These will make great appetizers for a party or get-together or just a regular meal at home.

Yield: 8 tartelettes

Ingredients:

  • Prepared tartelettes shells (see Tartelettes with Gruyère Cream Filling)
  • ½ tablespoon butter
  • 1 ½ tablespoon s minced green onions
  • ½ cup white wine
  • 2 ½ tablespoons butter
  • 3 tablespoons flour
  • 1¼ cups boiling milk
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch of nutmeg
  • Pinch of cayenne pepper
  • 1 egg yolk
  • 3½ ounces coarsely grated Gruyère cheese
  • 2 tablespoons butter

Directions:

  1. Preheat the oven to 450F (232C).
  2. Cook the green onions slowly with ½ tablespoon of butter in a small saucepan for a moment.
  3. Add the wine, raise the heat and boil down rapidly until the wine is reduced to ¼ cup.
  4. Cook 2½ tablespoons of butter and flour slowly together in a 2-quart saucepan for 2 minutes without coloring. Remove from heat and beat in the boiling milk and wine mixture with a wire whip. Then add the seasonings. Boil, stirring, for 1 minute and remove from heat. The sauce should be very thick.
  5. Place the egg yolk in the center of the sauce and immediately beat it vigorously in with the wire whip. Beat for a moment to cool slightly.
  6. Beat in the cheese and finally the remaining 2 tablespoons of butter. If not used immediately, cover the sauce with a piece of plastic wrap so that it touches and covers the surface.
  7. Arrange the prepared tartelette shells on a baking sheet. Fill each shell with the prepared fondue.
  8. Bake in the preheated oven for about 5 minutes or until the filling has browned on top.

Comments: The French have done it again with another piece of edible art. The cheesy, creamy deliciousness of these tartelettes cannot be described in mere words. You have to taste them to understand. There’s nothing too complex about this recipe. I do have a little tip for all my vegetarian friends out there. Gruyère is a very traditional, old-fashioned European cheese, meaning that they generally use animal rennet to make it. However, if you are living in the U.S., I can tell you that Trader Joe´s and Boar’s Head both have Gruyère that are vegetarian-friendly. No, they are not from Europe but they are still good. Though you could also use Emmental and/or Parmesan, I highly recommend Gruyère for its rich taste.

Tartelette with Fondue au Gruyère and Wine Flavoring, porción

Ratatouille

Side Dishes, Vegan

Ratatouille

Adapted from Mastering the Art of French Cooking by Julia Child

Ahh, yes. Ratatouille. A classic of the French cuisine. What a wonderful thing these Frenchmen have invented. In this recipe, each vegetable “retains its own shape and character” so that you can taste each one but they also blend beautifully to create a wonderful mélange of flavors. We had them with meatballs (vegetarian ones in my case), which I admit is a bit unorthodox and all the French would probably kill us for it. If you want something more traditional, try it with a roast, broiled beef or lamb, pot-au-feu or chicken.

Yields 6-8 servings

Ingredients:

  • 1 pound eggplant
  • 1 pound zucchini
  • 1 teaspoon salt
  • 6 tablespoons oil, divided
  • ½ pound yellow onion, thinly sliced
  • 2 (about 1 cup) green bell peppers, sliced
  • Salt, to taste
  • Pepper, to taste
  • 1 pound firm, ripe red tomatoes, peeled, seeded and juiced (directions below)
  • 3 tablespoons parsley

Directions:

  1. Peel the eggplant and cut it into lengthwise slices 3/8 inches thick, 3 inches long and 1 inch wide.
  2. Scrub the zucchini, slice off the two ends and cut it into slices about the same size as the eggplant slices.
  3. Place the eggplant and zucchini in a bowl and toss with 1 teaspoon of salt. Let stand for 30 minutes. Drain. Dry each slice in a towel or with paper towels.
  4. In a 10- to 12-inch skillet, sauté the eggplant and then the zucchini in 4 tablespoons of hot oil one layer at a time. Sauté for about a minute on each side to brown very lightly. Set aside on a separate dish.
  5. In the same skillet, cook the onions and peppers slowly in the oil for about 10 minutes or until tender but not browned. Season to taste.
  6. After peeling seeding and juicing the tomatoes (instructions below), slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Cover the skillet and cook over low heat for about 5 minutes or until the tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise the heat and boil for several minutes until the juice has almost entirely evaporated.
  7. Place a third of the tomato mixture in the bottom of a 2½-quart saucepan or casserole and sprinkle 1 tablespoon of parsley over it. Arrange half of the eggplant and zucchini on top followed by half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini. Finish with the remaining tomatoes and parsley.
  8. Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip the casserole and baste with the rendered juices. Raise the heat slightly and cook uncovered for about 15 minutes more, basting several times until juices have evaporated leaving a spoonful or two of flavored oil.

Peeling, Seeding and Juicing Tomatoes

Directions:

  1. Use firm, ripe, red tomatoes. Drop the tomatoes one or two at a time in boiling water to cover.
  2. Boil for exactly 10 seconds. Remove.
  3. Cut out the stem. Peel off the skin starting from the stem hole.
  4. Cut the peeled tomatoes in half crosswise, not through the stem. Squeeze each half gently to extract the seeds and juices from the center of the tomato.

Comments: Ratatouille can be served hot or cold though I prefer it hot. Keep in mind it’s not the quickest dish to prepare because you have to cook each vegetable separately before combining them. However, you can prepare it the day before; reheating it makes it even more flavorful. When cooking all the vegetables together, be very careful not to scorch the vegetables. I highly recommend using a fireproof casserole if you have one since they are less deep than a saucepan. I don’t have a fireproof casserole and had to make do with a saucepan. I reduced the cooking time considerably out of fear that too little juice would be left. It still turned out wonderful!

Ratatouile, porción

Râpée Morvandelle

Quiches

(Gratin of Shredded Potatoes with Ham, Eggs and Onions)

Râpée Morvandelle

Adapted from Mastering the Art of French Cooking by Julia Child

Here is a recipe for a delightful French dish. I suspect the origins are of a rustic kind but that does not lessen the fact that it is delicious and possibly even elegant. We finished the entire thing in one sitting. I don’t like ham but I admit that it adds a nice flavor boost to this dish.

Yield: 4 large portions

Ingredients:

  • ½ cup finely minced onions
  • 2 tbsp cooking oil
  • 2 tbsp butter
  • ½ cup (3 oz) finely diced cooked ham
  • 4 eggs
  • 2 tbsp parsley
  • 2/3 cup (3 oz) grated Gruyère cheese
  • 4 tbsp milk
  • Pepper, to taste
  • ¼ tsp salt
  • 10 oz potatoes
  • 2 tbsp butter

Directions:

  1. Preheat the oven to 375F (190C).
  2. Cook the onions slowly in the oil and the butter for about 5 minutes until they are tender but not browned.
  3. Raise the heat slightly, stir in the ham and cook for a moment more.
  4. Beat the eggs in a mixing bowl with the parsley, cheese, milk and seasonings. Then blend in the ham and onions.
  5. Peel the potatoes and grate them, using the large holes of a grater or the food processor. Squeeze out their water, a handful at a time. Stir the potatoes into the egg mixture.
  6. Pour the potato and egg mixture into an 11- to 12-inch baking dish. Set it in the upper third of the preheated oven and bake for 30 to 40 minutes until the top is nicely browned.

Comments: The râpée morvandelle is very similar to a large hash brown only it isn’t fried and is, in my opinion, more elegant. It is a very satisfying and filling dish that goes well with a salad. Julia Child says that it can even be baked in a pastry shell.

Quiche Lorraine

Quiches

Quiche Lorraine

Adapted from Mastering the Art of French Cooking by Julia Child

This is the classic quiche. It has the basic egg custard poured over bits of bacon. You could also replace the bacon with diced, cooked ham sautéed slightly.

Ingredients:

  • 3 to 4 oz bacon, cut into pieces
  • 1 8-inch partially cooked pastry shell in the pie pan or placed on a baking sheet (link)
  • 3 eggs
  • 1½ to 2 cups milk (or whipping cream)
  • ½ tsp salt
  • Pepper, to taste
  • Nutmeg, to taste

Directions:

  1. Preheat the oven to 375F (190C).
  2. Sprinkle the bottom of the pastry shell with the pieces of bacon.
  3. Beat the eggs, milk and seasonings in a mixing bowl until blended. Pour the mixture into the pastry shell.
  4. Set in the upper third of the preheated oven and bake for 25 to 30 minutes until the quiche has puffed and browned.

Comments: This is a very simple and quick recipe. What takes up the most time is making the dough and the pastry shell but if you have that ready ahead of time you can whip this up for a quick, last minute weekday dinner. If this one’s too “eggy” for you, try the Quiche au Fromage de Gruyère.

Pommes de Terre Savoyarde

Side Dishes

(Scalloped Potatoes Savoyarde)

Coq au Vin avec des Pommes de Terre Savoyarde

Coq au Vin avec des Pommes de Terre Savoyarde

Adapted from Julia’s Kitchen Wisdom by Julia Child

These potatoes are great for any meat dish: Coq au Vin, boeuf bourguignon, boeuf au poivre…you name it. They are flavorful, cheesy, crusty and soft…simply delicious.

Ingredients:

  • 2 lbs boiling potatoes
  • 3 cups thinly sliced onions
  • 1½ cups grated Gruyère cheese
  • 2 cups chicken stock

Directions:

  1. Preheat the oven to 425F (218C).
  2. Peel the potatoes one at a time. Cut them into ¼-inch thick slices and drop them into cold water.
  3. Sauté the onions in some vegetable oil.
  4. After draining and drying the potato slices, layer the bottom of a baking dish with them. Top the potatoes with the onions and then the cheese.
  5. Pour the chicken stock over the potatoes to cover by three-quarters.
  6. Bake in the preheated oven for about 40 minutes, basting several times until the liquid is absorbed and the potatoes are nicely browned.

 

Comments: This is not a complex side dish. They do bake for a while so they are perfect if you need to finish making the main course. I made them with the Coq au Vin and it was a very satisfying meal.

Coq au Vin

Poultry
Coq au Vin avec des Pommes de Terre Savoyarde

Coq au Vin avec des Pommes de Terre Savoyarde

Adapted from Julia’s Kitchen Wisdom by Julia Child

Here is another traditional French dish. My father had once tried it France and loved it, so I decided to make some for it. I won’t say mine was better than the French chef’s but we all really loved it, and my uncle, who was visiting, was super happy I had made it. Make sure you have a lot of time on your hands before attempting this recipe.

Serves about 6 people

Ingredients:

  • 2 tbsp cooking oil
  • 3 lbs chicken breast, cut into cubes
  • Salt
  • Pepper
  • 2 cups sliced onions
  • 1 cup sliced carrots
  • 1 bottle red wine (like zinfandel or Chianti)
  • 2 cups chicken stock
  • 1 cup chopped tomatoes
  • Dried parsley, to taste
  • 1 bay leaf
  • Dried thyme, to taste
  • Beurre manié for the sauce: 3 tbsp flour blended to a paste with 2 tbsp butter

Directions:

  1. In a large frying pan, heat the oil and brown the chicken. Season the chicken with salt and pepper and transfer it to a large casserole.
  2. Remove all but a little fat from the pan, add the sliced vegetables and brown them. Add to the meat.
  3. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost the meat. Stir in the tomatoes and add the herbs. Bring to a simmer, cover and simmer slowly on the stove until the meat is tender. (You can eat a piece or pierce it with a fork to test for tenderness.)
  4. Drain through a colander set over a saucepan and return the chicken to the casserole. Press the juices out of the residue into the cooking liquid. Remove the accumulated fat from the top and boil down the liquid to 3 cups.
  5. Off heat, whisk in the beurre manié. Simmer for 2 minutes as the sauce thickens lightly. Pour the sauce over the meat.
  6. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until thoroughly hot throughout.

 

Comments: This really is a spectacular dish and it is not too hard; it just takes a while. It is perfect for dinner on a cold winter’s night. The side dish I made to go with the coq au vin is Scalloped Potatoes Savoyarde. Other great options would be a gratin dauphinois or pommes Anna (other types of scalloped potatoes).

 

Tarte Tatin

Sweet Pies and Tarts

Tarte Tatin

Adapted from Julia’s Kitchen Wisdom by Julia Child

This is the famous upside-down Apple tart. The mélange of flavors is spectacular: the crust, the baked apples, the caramel…I had once attempted the tarte tatin by following the recipe of another book but it didn’t come out to well; I lacked culinary experience and the utensils. However, this time it really came out well. We were all delighted and I would definitely make it again. It is a good dinner party dessert.

The Dough

Ingredients:

  • ¾ cups flour
  • ¼ cup cake flour
  • ½ tsp salt
  • 3 oz (3/4 stick) chilled unsalted buter, diced
  • 2 tbsp chilled vegetable shortening
  • ¼ cup ice water

Directions:

  1. Drop the flours, salt and butter in the bowl of a food processor fitted with a steel blade. Pulse 6 times to break up the butter.
  2. Add the shortening, turn on the machine and immediately pour in the ice water, pulsing 3 times.
  3. Remove the cover. The dough should look like a mass of smallish lumps and should just hold in a mass when you press a handful together. If it’s too dry, pulse in droplets of water.
  4. Turn the dough onto your work surface. With the heel of your hand, rapidly and roughly push egg-size blobs out in front of you. Gather the dough into a relatively smooth cake. Wrap it in plastic and refrigerate for at least 2 hours.

The Tart

Ingredients:

  • 6 Golden Delicous apples
  • Grated zest of 1 lemon
  • Juice of 1 lemon
  • 1½ cup sugar, divided
  • 6 tbsp butter
  • Chilled dough (recipe above)

Directions:

  1. Preheat the oven to 425F (218C).
  2. Slice the halves of the cored and peeled apples into 4 lengthwise wedges each. Toss the apple slices with the lemon zest, lemon juice and ½ cup of sugar. Macerate for 20 minutes, then drain.
  3. Heat the butter in a heavy ovenproof 9-inch skillet over high heat. Stir in the remaining 1 cup of sugar. Cook until the syrup bubbles and turns caramel-brown.
  4. Off the heat, arrange a layer of apple slices in a neat pattern on the caramel coating. Arrange the rest of the apples fairly neatly on top.
  5. Return over medium-high heat. Cook for about 25 minutes, covering the pan after 10 minutes. Press down on the apples every several minutes as you baste them with exuded juices. Remove from heat when the juices are thick and syrupy.
  6. Roll the chilled dough into a circle, 3/16 inch thick and 1 inch larger than the top of the skillet. Drape it over the apples, pressing the edge of the dough between the apples and the inside of the skillet. Cut 4 small steam holes on top.
  7. Bake in the preheated oven for about 20 minutes until the pastry has browned and crisped.
  8. Unmold onto a serving dish so that the pastry is on the bottom.

 

Comments: For this recipe, the ovenproof skillet is essential. The first time I attempted at making a tarte tatin, a major problem I had was that I didn’t have the right skillet; that complicated things. I especially like this tart hot, but it is also good warm or even cold. I do not like eating desserts with whipped cream or ice cream, but it is suggested in the book. My parents tried it with vanilla ice cream and liked it.

 

Gâteau de Crêpes à la Florentine

Other, Vegetarian

(Mound of Crêpes Filled with Cream Cheese and Spinach)

Gâteau de Crêpes à la Florentine

Adapted from Mastering the Art of French Cooking by Julia Child

The French can never fail to impress. Here comes another wonderful recipe from that fabulous culinary country. It is a great main course dish and very suitable for a dinner party as it is quite impressive. The original recipe calls for 24 6 ½-inch crêpes. Normally, I would have made the crêpes myself but my parents had already gotten store-bought crêpes, which are 10 inches in diameter. I was afraid the gâteau would be too short but it actually turned out nicely. Bon appétit!

Sauce Mornay

(béchamel sauce with cheese)

Ingredients:

  • 5 tbsp flour
  • 4 tbsp butter
  • 2 ¾ cups boiling milk
  • ½ tsp salt
  • Pepper, to taste
  • Nutmeg, to taste
  • ¼ cup whipping cream
  • 1 cup grated Gruyère cheese

Directions:

  1. Cook the flour and butter slowly together in a 2-quart saucepan for 2 minutes until the butter melts completely without coloring.
  2. Off heat, beat in the boiling milk and seasonings. Boil, stirring, for 1 minute.
  3. Reduce to the simmer and stir in the cream by tablespoons. The sauce should be quite thick. Remove the sauce from the heat. Stir in all but 2 tablespoons of the cheese. Cover the top of the sauce with plastic wrap to prevent a skin from forming.

 

The Spinach Filling

Ingredients:

  • 1 ½ cups frozen spinach, thawed and drained
  • ¼ tsp salt
  • ½ cup of the sauce Mornay (recipe above)

Directions:

  1. Put the spinach and salt in a saucepan and stir to combine.
  2. Stir in ½ cup of the sauce Mornay.
  3. Cover and simmer slowly for 7-8 minutes, stirring occasionally.

 

The Cheese Filling

Ingredients:

  • 8 ounces cream cheese
  • Salt
  • Pepper
  • ½ cup of sauce Mornay (recipe above)
  • 1 egg

Directions:

  1. Mash the cream cheese in a mixing bowl with the seasonings.
  2. Beat in ½ cup of the sauce Mornay, and then the egg.
Ready for Baking

Ready for Baking

The side of the gâteau (sorry about the wavy side of the dish)

The side of the gâteau (sorry about the wavy side of the dish)

 

 

 

 

 

 

 

Forming and Baking the Gâteau

Ingredients:

  • 11 10-inch crêpes
  • Cheese filling (recipe above)
  • Spinach filling (recipe above)
  • Sauce Mornay (recipe above)
  • 2 tbsp Gruyère cheese

Directions:

  1. Preheat the oven to 350F (177C)
  2. Grease a 12-inch round baking dish.
  3. Center a crêpe in the bottom of the baking dish. Spread it with a layer oc the cheese filling. Press another crêpe on top and spread it with a layer of the spinach filling. Continue with alternating layers of crêpes and filling, ending with a crêpe.
  4. Pour the remaining sauce Mornay over the top and sides of the gâteau. Sprinkle with the 2 tablespoons of cheese the remained from the sauce Mornay.
  5. Place the gâteau in the upper third of the preheated oven. Bake for 25 to 30 minutes until heated through thoroughly and the top is lightly browned. To serve, cut the gâteau in pie-shaped wedges.

 

Comments: I didn’t really know what to expect with this recipe; it just sounded good. It turned out a whole lot better than I expected. I don’t know how it looks with the 24 6 ½-inch crêpes, but I really liked the look of it with the 10-inch ones; it’s more like the size of a pie or pizza. The original recipe also has 1 cup of sautéed mushrooms in the cheese filling but I don’t like mushrooms, so I omitted them. When I made it, I finished my spinach filling before the cheese filling, so I had some left over cheese filling. I also didn’t use up all of the sauce Mornay. It is quite a filling dish but very delicious.

Gâteau de Crêpes à la Florentine morceau coupé

Gâteau de Crêpes à la Florentine morceau