Spinach-Gruyére Gateau De Crepes

READY IN: 40mins
Recipe by The Kissing Cook

Crepes have become one of my favorite light addition to my entrees. I took this recipe out of the Martha Stewart February 2009 Magazine and put it here for safe keeping.

Top Review by Roxygirl in Colorado

FABULOUS! I saw this recipe in Martha's magazine and had to make it! It was a bit time consuming, but do-able (a little less work than lasagna). I used Martha's crepe recipe and it took me awhile to remember the technique in using my electric crepe maker! The only "hitch" in the recipe was that I did not have enough sauce to spread on 12 crepes (only 8), so I had to stop building my crepe tower, and it was not quite as tall as I'd have liked. I was thinking of potential shortcuts in the future and using Knorr's pkg. alfredo sauce would save some time. Since my stack was a bit short, I felt it only served 3 adults (2 pieces each) but maybe with the addt. crepe it would serve 6. I am seriously considering this for a vegetarian dinner for company coming up next month! The result was FABULOUS, melting in your mouth, and worth the effort. Thanks Kissing Cook, for posting- Roxygirl

Ingredients Nutrition


  1. Make the bechamel; place onion and butter in a medium saucepan over medium heat, and cook until onion is translucent and softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk in a slow, steady stream. Cook, stirring constantly, until mixture has thickened, about 4 minutes. Add 1 cup Gruyere, and stir until cheese melts. Remove from heat, add nutmeg, and season with salt and pepper.
  2. To assemble; Heat oil in a large saute pan over medium heat. Add garlic, and cook, stirring occasionally, until wilted, about 2 minutes. Add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. let cool slightly. Squeeze out any excess liquid, and coarsely chop.
  3. Preheat oven to 450°F
  4. Reserve 2 tablespoons of bechamel. Mix remaining bechamel and spinach in a medium bowl. Butter and rimmed baking sheet. Place 1 crepe on center of sheet and top with 3 tablespoons spinach mixture, spreading evenly. Top with another crepe, then 3 tablespoons spinach mixture. Repeat with remaining crepes and spinach mixture, ending with a crepe. Spread reserved bechamel on top and sprinkle with remaining 1/4 cup cheese.
  5. Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, then transfer gateau de crepes to a platter. Cut into wedges and serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a