Whole Wheat Chive Crepes with Spinach and Gruyere

Author: Canadian Living

This brunch entree is terrific for company. You can make the crepes ahead of time to assemble in the morning. Serve with a green salad.

  • Portion size 6 servings

Ingredients

  • 2/3 cups whole wheat flour
  • 2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 1/2 cup milk
  • 1/4 cup butter melted
  • 1 tablespoon chopped fresh chive
  • 1 tablespoon chopped fresh parsley
Bechamel Sauce:
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch ground nutmeg
  • 1 cup grated Parmesan cheese
Filling:
  • 2 tablespoons extra-virgin olive oil
  • 3 shallots finely chopped (or 1/2 small onion)
  • 2 bags(8oz/227 g each) spinach trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded Gruyere cheese
  • 2 cups shredded Swiss cheese

Method

In bowl, whisk together whole wheat flour, all-purpose flour and salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through sieve into bowl. Stir in chives. Cover and refrigerate for 1 hour.

Heat 8-inch (20 cm) crepe pan or skillet over medium heat; brush with some of the remaining butter. For each crepe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)

Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes.

Whisk in milk, salt, pepper and nutmeg; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 10 minutes. Reserve 2 tbsp (25 mL) of the Parmesan cheese; whisk in remaining cheese. Keep warm. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to serve.)

Filling: In large saucepan, heat oil over medium heat; cook shallots until golden and tender, about 3 minutes.

In batches, add spinach to pan; cook, stirring, until wilted and no liquid remains, about 8 minutes. Transfer to colander and press out liquid; coarsely chop. Sprinkle with salt and pepper.

Spread 2 tbsp (25 mL) bechamel on each crepe. Divide spinach mixture over top. Sprinkle each with heaping 2 tbsp (25 mL) Gruyere cheese. Roll up snugly. Arrange in single layer in 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Spread with remaining bechamel. Sprinkle with reserved Parmesan cheese. Bake in 350°F (180°C) oven until cheese is melted, 40 to 45 minutes. Sprinkle with parsley.

Nutritional facts Per serving: about

  • Sodium 898 mg
  • Protein 33 g
  • Calories 623.0
  • Total fat 40 g
  • Cholesterol 222 mg
  • Saturated fat 21 g
  • Total carbohydrate 35 g

%RDI

  • Iron 33.0
  • Fibre 0.0
  • Folate 77.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 78.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 106.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Whole Wheat Chive Crepes with Spinach and Gruyere

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