Tower of Crepes
Source of Recipe
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1 cooked chicken breast (3/4 lb.), chopped (don't overcook)
10 oz. fresh or frozen spinach, cooked, drained and chopped
1/2 lb. mushroom, chopped
7 tbs butter
2 shallots, finely chopped
5 tbs flour
2 cups milk
1 cup heavy cream
salt and pepper to taste
1/8 tsp cayenne
1/4 tsp nutmeg
1 1/2 cups finely grated Gruyere, Fontina, or Swiss cheese
12 to 16 savory crepes (no sugar)
1/2 cup freshly grated Parmesan
Preheat oven to 350 degrees. Add 2 tbs of butter to skillet, cook
shallots briefly, then add mushrooms and cook until all liquid
evaporates. Make a cream sauce with remaining butter, flour, milk
and cream. Add salt, pepper, cayenne, nutmeg. Add cheese to cream
sauce and spoon a thin layer on the bottom of an ovenproof baking
dish. Reserving some cream sauce for the top, divide the rest
among the spinach, mushrooms, and chicken. Build up layers in
ovenproof baking dish, crepe, spinach, crepe, chicken, crepe,
mushroom, etc. Top with the reserved cream sauce, then sprinkle
the Parmesan on top. Cook 30 to 40 minutes, or until cheese on
top is bubbling and starting to brown.
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