|
Submitted by: Liz Clogg Klinzman
For a printer friendly version of this recipe, click here
Servings: 6 to 8 Comments:
This dish was the foundation of a wonderful brunch by Liz and Dave Klinzman during the Holidays 2009 (we've classified this as a main dish, but you might want it as a late breakfast - or lunch - good anytime at all). Once it's all assembled, it's easy at the last minute when you really want to be paying attention to your guests.
We also chatted a bit about other fillings you might add to this recipe, like chicken or turkey. It's a foundation dish for your creative side!
Ingredients:
12 cooked crepes or thin pancakes
3/4 pounds frozen or fresh spinach
1/2 pounds cottage cheese
3 eggs, lightly beaten
6 tablespoons heavy cream
4 tablespoons fresh grated parmesan cheese
1/3 teaspoon grated nutmeg
a "dollop" of butter
pinch of salt
fresh ground pepper to taste
White Sauce
1/2 ounce butter
1/2 ounce flour
1/2 pint cold milk
Directions:
Cook or steam spinach and drain. Season spinach with salt and pepper. Add cottage cheese, eggs, parmesan, cream and nutmeg and mix well.
Spread crepes or pancakes with mixture in layers. Chill for 1 hour and sprinkle with remaining paramesan cheese.
Option: Alternate layers of crepes or pancakes with spinach and chicken, mushrooms or fish mixture with with white sauce or mayonnaise.
White Sauce
Melt butter in a heavy based sauce pan. When foamy, stir in flour. Cook slowly for 3 minutes stirring constantly. Remove from heat and gradually add milk stirring well after each addition. When sauce is smooth return to heat. Cook stirring with a wooden spoon constantly until sauce come to the boil and thickens. Simmer over low heat for 3-4 minutes. Season to taste with salt and ground pepper. Optionally add shredded parmesan or blue cheese
Cover layered dish with the the white sauce. Bake at 325 for 20 minutes.
< Go Back
|
