Gâteau de Crêpes à la Florentine

Gâteau de Crêpes à la Florentine
~ Cheese, Spinach and Mushroom Crêpe Layer

 

Recipe Categories : | Crêpes | Spinach | Mushroom | MAIN INDEX |

Serves : 4-6

Ingredients :

  • 2 cups plain flour, sifted
  • 1¼ cups milk
  • ¼ cup water
  • 4 eggs
  • ½ tspn salt
  • 60g (2oz) butter, melted
    for filling :
  • 30g (1oz) butter
  • 2 shallots, chopped
  • 250g (8oz) spinach, blanched for 2 minutes and drained
  • salt and pepper
  • 2 cups Sauce Mornay
  • 125g (4oz) button mushrooms
  • 1 clove garlic, crushed
  • 125g (4oz) cottage cheese
  • 1 egg, beaten


Preparation and Cooking Instructions :

  1. To make the batter, put flour in a bowl and gradually beat in the remaining ingredients. Continue beating until smooth. Cover and chill for 2 hours.
  2. Lightly oil a 16 -18cm (6½"-7") frying pan and place over moderate heat. Pour in just enough batter to cover the base of the pan. Cook until the underside is golden, then turn and cook the other side. Repeat with the remaining batter, stacking the cooked crêpes interleaved with greaseproof paper; keep warm.
  3. To make the filling : Melt half the butter in a pan, add the shallots and fry until soft. Stir in the spinach, and salt and pepper to taste; cook for 5 minutes. Stir in 3 tbsp of the sauce.
  4. Melt the remaining butter in a small pan, add the mushrooms and garlic and fry gently until softened. Allow to cool, then stir into the cottage cheese. Add the egg with 3 tbsp of the sauce; mix well.
  5. Place a crêpe in a greased ovenproof dish and spread with some of the spinach mixture. Top with a crêpe and cover with some of the mushroom mixture. Repeat the layers until all the ingredients are used, finishing with a crêpe.
  6. Spoon over the remaining sauce mornay. Cover with foil and bake in a preheated moderate oven, 180ºC (350ºF), for 25 to 30 minutes, until golden. Cut into wedges and serve immediately.