See Also: Gateau de Crepe a la Florentine(recipes)
swedge(dictionary)
gateau(dictionary)
gateau(dictionary)
crepe(1)(dictionary)
Crêpe(recipes)
crepe(dictionary)
crepe(2)(dictionary)
crepe paper(dictionary)
Crepe Suzettes(recipes)

Gateau de Crepe a la Florentine (recipes) and swedge (iou)


Gateau de Crepe a la Florentine (recipes)


Serves 10



Mornay Sauce: (makes 3 cups)

4 Tbsp. butter

5 Tbsp. flour

2 cups boiling milk

¾ cup vermouth

½ tsp. salt

¼ tsp. white pepper

1/8 tsp. nutmeg

¼ cup heavy cream

1 cup grated Swiss cheese (divided)



Melt butter and stir in flour; cook 1 minute without browning. Stir in the boiling milk, vermouth and seasonings. Boil 1 minute. Reduce to a simmer and stir in the cream, a little at a time. Remove the sauce from the heat. Stir in ¾ cup of the cheese.







Spinach Filling:

3 boxes frozen spinach, chopped (10 oz. each)

2 Tbsp. butter

1 Tbsp. minced shallots

¼ tsp. salt

dash pepper

dash nutmeg



Blanch spinach in boiling water to thaw. Melt the butter, sauté shallots. Add drained spinach and seasonings and stir over moderately high heat for 2 minutes to evaporate the moisture. Stir in ½ cup Mornay sauce. Simmer slowly for 8-10 minutes.







Mushroom Filling:

8 oz. cream cheese

salt & pepper

1 egg

1 Tbsp. butter

¼ lb. minced mushrooms

1 Tbsp. minced shallots



In a mixing bowl, stir the cream, seasonings and egg. Stir in ½ cup Mornay sauce. Heat the butter, sauté mushrooms and shallots for 5 minutes. Stir them into cheese mixture.







Ham Filling:

½ lb. cooked ham, finely chopped

¼ cup chopped parsley

¼ cup grated Parmesan cheese



Combine the 3 ingredients and stir in ½ cup Mornay sauce.







To assemble:



Charlotte mold

12 crepes



remaining Mornay sauce

4 Tbsp. grated Swiss cheese

4 Tbsp. grated Parmesan cheese



Butter the bottom and sides of the Charlotte mold. Put 1 crepe at the bottom and folded crepes on the sides. Layer the fillings and crepes, alternating each until used, with a crepe on top. Cover with parchment paper.



Bake in a bain-marie—put Charlotte mold in a pan of water—and bake in a 475 degrees oven for 25-30 minutes. Invert to unmold. Put the remaining Mornay sauce over the top and sprinkle the two cheeses on top.

swedge (iou)



swedge noun & verb. M17.
[Var.]
A. noun. A smith's tool used in making horseshoes; = SWAGE noun 2b. M17.
b. verb trans. = SWAGE verb2. M19.