Crepe Pie with Spinach and Gruyère
Baking and Desserts • European
Description
Crepe Pie with Spinach and Gruyère
Ingredients
- Onion ½ head
- Butter 2 tablespoons
- Wheat Flour 2 tablespoons
- Milk 1½ cups
- Grated Chocolate 5 oz
- Ground Nutmeg to taste
- Coarse Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
- Garlic 3 cloves
- Fresh basil leaves 5 oz
- Chili Flakes a pinch
- Lemon 1 piece
- Thin Crepes 12 pieces
Step-by-Step Guide
Step 1
For the sauce, melt the butter in a saucepan, add finely chopped onion, and sauté for about 5 minutes over low heat until translucent. Then add the flour and sauté for another 2 minutes. Gradually pour in the milk while stirring, and cook until the sauce thickens, breaking up any lumps, for about 5 minutes. Add 1 cup of Gruyère (about ¼ cup should remain), season with salt, pepper, and add nutmeg.
Step 2
In a skillet, heat the olive oil over medium heat, add minced garlic, and sauté for about 2 minutes, then add the chopped spinach and sauté until soft for about 2 minutes. Add red pepper flakes, season with salt and pepper. Squeeze the juice of the lemon over the spinach, stir, and let it cool slightly. Squeeze out excess liquid and chop into small pieces.
Step 3
Preheat the oven to 445°F.
Step 4
Transfer all the sauce to a bowl, leaving 2 tablespoons in the saucepan.
Step 5
Add the spinach to the bowl with the sauce and mix well.
Step 6
Lightly grease a baking dish and lay down a crepe, spread with the spinach sauce (about 3 tablespoons). Repeat the layers 12 times. Spread the remaining sauce on the top crepe and sprinkle with the remaining cheese.
Step 7
Bake in the oven for about 10–12 minutes until the cheese melts. Let it cool slightly, transfer to a plate, cut into segments, and serve immediately.
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