Crêpes aux épinard, or spinach crêpes, is a classic French dish traditionally served with roasted meats. This version uses a tasty spinach and cheese mixture as a filling instead. You can prepare this recipe ahead of time and arrange the filled crêpes in the baking dish, then bake just before serving. These crêpes make a wonderful first course or luncheon entrée.
1 recipe Basic Crêpes (p. 68)
Béchamel Sauce:
2 cups milk
4 tablespoons (½ stick) butter
3 tablespoons all-purpose flour
¼ teaspoon salt
⅛ teaspoon nutmeg
Spinach Filling:
1 (10-ounce) package frozen chopped spinach, thawed & squeezed dry
1 scallion, chopped (white & tender green parts)
3 tablespoons minced fresh parsley
1½ cups shredded Gruyere cheese
¼ cup grated Parmesan cheese
Salt & black pepper
Grated Parmesan cheese, for sprinkling
Prepare the crêpes according to the recipe and set aside.
Prepare the sauce: In a medium-size saucepan, bring the milk just to a simmer. Remove the pan from the heat. Keep warm.
In a small skillet over medium heat, melt the butter. Add the flour and whisk vigorously to blend and dissolve any lumps. Cook, whisking constantly, for about 1 minute. Add ½ cup warm milk and whisk until smooth. Slowly whisk in an additional ½ cup milk until well blended. Return this mixture to the saucepan with the remaining milk.
Bring the mixture to a boil over medium heat, whisking constantly. Add the salt and nutmeg and cook, whisking constantly, for 1 minute, or until thickened. Remove the pan from the heat. Keep warm.
Prepare the filling: In a large bowl, combine the spinach, scallion, parsley, Gruyere, Parmesan, and 1½ cups béchamel sauce until well blended. Season to taste with salt and pepper.
To assemble the crepes: Preheat the oven to 350°F. Place 1 crêpe on a work surface and spread ¼ cup of the filling evenly over it. Roll the crêpe into a tight cylinder and place it, seam side down, in a 9-by-12-inch baking dish. Fill and roll the remaining crêpes. Bake for about 12 to 15 minutes, or until they are heated through but not dry.
Transfer the crêpes to warmed serving plates and spoon the remaining warm sauce over them and sprinkle with Parmesan. Serves 4 to 6.