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French · Main
Gâteau de Crêpes à la Florentine
Two dozen thin crêpes stacked into a tall cake with alternating layers of creamed spinach and a mushroom-shallot cheese filling, cloaked in Swiss-cheese Mornay and baked until bubbling; cut into wedges at the table.
- Yield4 to 6 servings
- Hands-on1 h 30 min
- Total2 h 38 min
- Difficulty
Ingredients
Crêpes
- 240 mlcold water
- 240 mlcold milk
- 4large eggs
- ½ tspsalt
- 260 gplain flour
- 56 gunsalted butter, melted
- 1 tbspneutral oil, for the pan
Mornay sauce
- 56 gunsalted butter
- 40 gplain flour
- 660 mlmilk, heated
- ½ tspsalt
- to tastepepper and grated nutmeg
- 60 mlheavy cream
- 100 gSwiss cheese (Gruyère or Emmental), coarsely grated
Fillings
- 340 gcooked spinach (from about 700 g fresh leaves), squeezed dry and chopped
- 225 gcream cheese or cottage cheese
- 1egg
- 100 gbutton mushrooms, diced
- 2 tbspshallots or spring onions, minced
- 1 tbspbutter, for the mushrooms
Assembly
- 1 tbspbutter, plus more for the dish, cut into bits
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