Spinach Gruyre Gateau De Crepes
Elevate your brunch or dinner table with the elegant and savory Spinach Gruyère Gâteau de Crêpes, a French-inspired masterpiece that layers delicate, homemade crepes with a rich spinach and cheese filling. Featuring fresh spinach sautéed with garlic, creamy ricotta, and the nutty depth of Gruyère cheese, each layer is a harmonious blend of flavors and textures. Topped with a drizzle of heavy cream and a golden baked crust of melted Gruyère, this dish is as visually stunning as it is delicious. Perfect for special occasions or a decadent treat, this show-stopping layered crepe cake is sure to impress and delight your guests.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 3 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
- 10 ounces Fresh spinach
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1.5 cups Gruyère cheese (shredded)
- 1 cup Ricotta cheese
- 0.125 teaspoon Nutmeg (freshly grated)
- 0.25 teaspoon Ground black pepper
- 0.5 cup Heavy cream
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt to create a smooth crepe batter. Let the batter rest for 15-20 minutes at room temperature.
While the batter rests, prepare the spinach filling. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add fresh spinach to the skillet and sauté for 3-4 minutes until wilted. Transfer the spinach to a cutting board, let it cool slightly, and then chop it finely.
In a mixing bowl, combine the chopped spinach, ricotta cheese, 1 cup of shredded Gruyère, nutmeg, and black pepper. Stir well to form the filling mixture.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil. Pour 1/4 cup of the crepe batter into the pan and swirl to cover the surface evenly.
Cook the crepe for 1-2 minutes on the first side, flip, and cook for another 30 seconds on the second side. Transfer the crepe to a plate and repeat until all the batter is used (makes about 10-12 crepes).
Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan or round baking dish.
Assemble the gâteau de crêpes by layering a crepe in the pan, then spreading 2-3 tablespoons of the spinach filling over it. Repeat the process, alternating crepes and filling, until all the crepes and filling are used, ending with a crepe on top.
Pour the heavy cream over the top layer and sprinkle with the remaining 0.5 cup of Gruyère cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and bubbly.
Allow the gâteau de crêpes to rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 20.0 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 3548 mg | 273% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1319 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
