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1 Master Crepe Recipe

Mornay Sauce:

2 tablespoons unsalted butter

4 tablespoons flour

1-1/2 cups milk

1 cup Rich Vegetable Broth

sea salt and freshly ground white pepper

1/4 teaspoon freshly grated nutmeg

1 cup shredded Gruyere cheese, divided


3 tablespoons unsalted butter, divided

1/4 cup shallots, peeled and diced, divided

1 large clove garlic, peeled and minced, divided

1 teaspoon fresh thyme leaves, chopped

1 pound fresh mushrooms, mixed cremini, shitake, white button

2 bunches fresh spinach, rinsed well, chopped

1/2 cup parsley leaves, coarsely chopped

salt and pepper to taste

1 cup Mornay sauce



Crepes: Make crepes according to the Master Recipe.  Set aside.

Mornay Sauce.

Combine the milk and broth in a saucepan and bring to a simmer. Melt the butter in a heavy skillet add flour and cook over low heat for 2 minutes without browning, whisking constantly.  Off the heat, stir the hot liquid into the roux.  Back on the heat stir until the sauce thickens and becomes smooth, about a minute.  Off the heat stir in salt and white pepper to taste. Add the nutmeg and fold in all but 1/4 cup cheese.  Set aside.

Mushroom Filling:

Wipe clean, trim and slice the mushrooms.  Melt 1 tablespoon butter in a large hot skillet.  Add half the shallots and garlic and all of the thyme leaves.  Stir over medium heat for 1 minute.  Stir in the sliced mushrooms and continue to cook over medium heat until they soften and any liquid accumulated is concentrated to a glaze.  Turn the mushrooms into a bowl to cool.  Season to taste with salt and pepper.  Fold in 1/2 cup Mornay sauce.


Spinach Filling:

Heat 1 tablespoon butter in a large skillet.  Saute remaining shallots and garlic for 1 minute.  Stir in the chopped spinach allowing it to wilt and cook down.  Again, continue over medium low heat until the moisture has evaporated.


Turn out into a mixing bowl.  Season with salt and pepper.  Fold in 1/2 cup Mornay sauce.


Assembly and Baking:

Preheat the oven to 375 degrees.


Generously butter a oven-proof serving platter.  Layer the crepes alternating between the mushroom and spinach mixtures.  There should be enough filling for at least 3 layers of each.  Add a top layer and spoon on the remaining Mornay sauce.  Sprinkle on the remaining 1/4 cup grated cheese.


Bake for 20 minutes, or until the cheese on top begins to brown.  Serve hot, in wedges.


Yield: 8 servings.

Adapted from Mastering the Art of French Cooking, vol. 1 by Julia Child