Spinach-Gruyére Gateau De Crepes

"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."
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Ready In:
1 Gateau de Crepes




  • 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.
  • 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.
  • Preheat oven to 450°F
  • 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.
  • 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.

Questions & Replies

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  1. Could you use puff pastry instead of a crepe ?
  2. 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


I used to spend my summers with my grandmother in Northern Connecticut. She was a wonderful little Norwegian woman that stood about 5 feet high. My grandfather was a Swedish ship captain that stood well over 6 feet tall. My grandmother would wake up at 5 in the morning just to start making her bread (that had been proofing in the oven all evening) I would anxiously await the warm, crusty, tremendously tasty bread spread with home made strawberry jam or any other berry that she might have picked in the neighbors yard. These memories of her and her patience in the kitchen with me made me the cook I am today. Not a day passes when I don't think of her...a smile crosses my face and I know she's in the room with me, making sure her measurements are just right. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
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