Lunch: Spinach-Gruyère Gâteau de Crêpes

A winsome way to use leftover crêpes, this towering gâteau de crêpes replaces the usual jam, cream, and chocolate with alternating layers of rich béchamel and sautéed spinach.

This recipe includes superfoods such as:

Lemon, Spinach

Health benefits of Spinach-Gruyère Gâteau de Crêpes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

2 tbsp. extra-virgin olive oil
3 clove garlic
5 oz. baby spinach
1 pinch crushed red-pepper flakes
Coarse salt
Freshly ground pepper
1 lemon
12 small Basic Crêpes

Instructions

Make the béchamel: Place onion and butter in a medium saucepan over medium heat, and cook until onion is translucent and softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk in a slow, steady stream. Cook, stirring constantly, until mixture has thickened, about 5 minutes. Add 1 cup Gruyère, and stir until cheese melts. Remove from heat, add nutmeg, and season with salt and pepper.
To assemble: Heat oil in a large saute pan over medium heat. Add garlic, and cook, stirring occasionally, until softened, about 2 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 2 minutes. Add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. Let cool slightly. Squeeze out any excess liquid, and coarsely chop.
Preheat oven to 450 degrees F. Reserve 2 tablespoons of béchamel. Mix remaining béchamel and spinach in a medium bowl. Butter a rimmed baking sheet. Place 1 crêpe on center of sheet, and top with 3 tablespoons spinach mixture, spreading evenly. Top with another crêpe, then 3 tablespoons spinach mixture. Repeat with remaining crêpes and spinach mixture, ending with a crêpe. Spread reserved béchamel on top, and sprinkle with remaining cup cheese. Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, then transfer gâteau de crêpes to a platter. Cut into wedges, and serve warm. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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