Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Breads Pancakes >> Crepes 27

Print this Recipe    Crepes 27

Gateau de Crepes aux Epinards
Makes 6-8 servings.

2 eggs
2 egg yolks
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons clarified butter

2 10-oz pkgs frozen chopped spinach
1 tablespoon butter
1 tablespoon flour
3 tablespoons half and half
1 teaspoon sugar
dash nutmeg
Salt and pepper to taste

1 cup Mornay sauce
1/4 cup grated Swiss cheese

Beat eggs and egg yolks with milk, using a 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 batter, bake crepes (thin pancakes) in a hot heavy skillet
or a crepe pan, turning once. Set aside.

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 (essentially, a thick white sauce). Stir in well-drained
spinach, sugar, nutmeg, salt and pepper.

Stack the crepes in a buttered pie plate, spreading about 1/3 cup
of spinach mixture between each (will use about 5-7 crepes). Cover
with Mornay sauce (a glorified white sauce--add some grated cheese
to 1 cup medium white sauce) and sprinkle with grated Swiss cheese.
Bake at 400F for about 10-15 minutes.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.