Spinach-gruyére Gateau De Crepes

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 1/2 medium onion, cut into 1/4-inch dice
• 1 ounce unsalted butter, plus more for sheet
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/4 cups grated gruyere cheese (4 oz.)
• 1 pinch of freshly grated nutmeg
• coarse salt & freshly ground black pepper
• olive oil
• 3 garlic cloves, minced (1t.)
• 5 ounces baby spinach (about 6 cups)
• 1 pinch crushed red pepper flakes
• coarse salt & freshly ground black pepper
• 1 lemon, for squeezing
• 12 crepes

Recipe

• 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.