Total Carbohydrate If using the Florentine filling, roll up the filled crepes and serve sprinkled with chopped parsley. If you enjoy spinach, mushrooms, cheese, and butter, then you should try this recipe at least once. You need to make the crêpes, the mornay sauce, the spinach filling, and the cheese and mushroom filling. Ingredients: Gâteau de Crêpes à la Florentine. I did make a couple of changes… I used frozen spinach instead of blanching it fresh, just to save a bit of time and an extra pot. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Fold crepe into quarters. ~Saute the mushrooms and shallots in butter and oil for 5 to 6 minutes in a skillet. It is not as much work as it sounds like, I promise. Kitchen Joy® is a registered trademark of Mandy McGovern, Kitchen Joy LLC. She used a 6 inch pan, I used a 9 inch. Add 2 cups chopped mushroom caps; cook until golden, 4 minutes. It was quite rich but absolutely delicious. Copyright 2019. But opting out of some of these cookies may affect your browsing experience. Pour the remaining cheese sauce over the top and sides of the mound. :), Thanks, Emilia! Pour in a generous 2 tablespoons batter. It is a great main course dish and very suitable for a dinner party as it is quite impressive. ~In a 1.5 quart saucepan, cook the butter and flour slowly together for 2 minutes without coloring. This category only includes cookies that ensures basic functionalities and security features of the website. Also, the crepes I’ve been eating all my life. My first attempt at a savory crepe recipe was a success. (Leave in the blender container if desired.). These crepes can be filled with an endless list of possibilities, from savory to sweet. Set aside. 3 Transfer the cooked crepe to a covered baking dish. Sign up for recipes and exclusive content delivered directly to your inbox. Clipped from today's Orlando Sentinel. I am still debating exactly what souvenirs to bring back from Italy for my loved ones. Press a 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. Press a crêpe on top and spread it with a layer of spinach filling. ~Butter a round baking dish (9-inches in diameter and 1 1/2-inches deep) and center a crêpe in the bottom. Credit: Mastering the Art of French Cooking: Volume 1 by Julia Child, Louisette Bertholle, and Simone Beck. We definitely enjoyed it, and I hope you do too! Filed Under: Cooking, Dinner, Food, Main Course, Uncategorized, Vegetables Tagged With: cheese, cheese and mushroom filling, crepes, gateau de crepes a la florentine, julia child, mornay sauce, mushroom, sauce mornay, spinach, spinach filling, looks incredible!! Aka palačinke. These cookies will be stored in your browser only with your consent. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. That is a great idea to not only give souvenirs, but also share the flavors from your experience! Pumpkin Pie Bars are the easy-to make and slice, f, Fruit Pie French Toast Bake #linkinprofile #kitch, Embracing the grilling weather with these Spicy Ma, Soft Sourdough Sandwich Bread is the official MVP, Gluten-Free Shortcut “Sourdough” Bread does no, We leveled up some leftover roasted sweet potatoes, Well, here we are. (It took me just over 2 hours to prepare from start to finish. Add 1 halved, thinly sliced onion; saute until golden, 5 minutes. Use a heatproof spatula to help loosen and flip the crepe. Add spinach and salt, and stir over moderately high heat for 2 to 3 minutes to evaporate moisture. Instead of swiss, I used gruyere and I also stuck to my go-to crepe recipe. Jam and creme fraiche: Spread hot crepe lightly with a scant tablespoon of creme fraiche. ~About 25 to 30 minutes before serving time, place in upper third of a preheated 350-degree oven to heat through and brown the top lightly. While visiting her this summer she made her version of this recipe for my two sisters & me. Add flour and butter. It is mandatory to procure user consent prior to running these cookies on your website. 2 Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. I was intimidated by four different components but it was actually quite simple. Sprinkle with the 3 tablespoons of cheese and dot with 3 or 4 pea-sized bits of butter. The French can never fail to impress. Top with sliced bananas. Cover and simmer slowly for 8 to 10 minutes, stirring occasionally. So for the best results, make the batter at least 2 hours in advance -- it will even keep in the refrigerator for a day or two. Cook and stir until the spinach just barely wilts, about 3 minutes. ~Cook the shallots or onions in butter for a moment in an enameled saucepan. Cook the second side to brown it lightly, about 30 seconds more. Necessary cookies are absolutely essential for the website to function properly. Keep warm in a low oven while you cook the remaining crepes. You also have the option to opt-out of these cookies. I love reading your blog. (1 cup) minced mushrooms (I will add more mushrooms next time), 1 tablespoons minced shallots or green onions. To serve, cut in pie-shaped wedges. It is assembled basically like a multi-layer cake and smothered in a cheese sauce. Add milk, 1 cup cold water and salt. Stir in 1/2 cup to 2/3 cup of the cheese sauce. Bonjour! Caramel and banana: Spread hot crepe lightly with a scant tablespoon of caramel sauce or Mexican cajeta. The dish noted in this post’s title (which I cannot pronounce, having elected to take Spanish from 7th grade through college) means Mound of French Pancakes Filled with Cream Cheese, Spinach and Mushrooms, according to Julia. Boil, stirring, for 1 minute. Chilling the batter allows the flour to expand in the liquid and ensures a light, tender crepe. Transfer to a plate to cool. Note- This dish may be made ready for the oven in the morning and heated up at dinnertime. What’s not to love about that? Gateau de Crepes a la Florentine. How fun! I’m so impressed, crepes are so intimidating and this look absolutely gorgeous. This website uses cookies to improve your experience. :). All rights reserved. It was a gourmet delight! The original recipe calls for 24 6 ½-inch crêpes. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 seconds. This recipe is referred to as an “amusing entree” in Mastering the Art of French Cooking, and I am inclined to agree with that description. We'll assume you're ok with this, but you can opt-out if you wish.