Spinach-Gruyere Gateau de Crepes

January 31, 2009

Martha made these on her show back on January 15, and it’s in the Feb issue of Martha Stewart Living, so I was ready to give Spinach-Gruyere Gateau de Crepes a try. Last night was the big night (you know you’re getting old when a “big night” is staying home and making crepes).

I started by making the crepe batter first thing in the morning and sticking it in the fridge. I started cooking around 4:45 and we didn’t eat until 6:15 so that gives you an idea of how long this takes.

Making the crepes

Making the crepes

I was a little apprehensive about making the crepes. I’ve made them once before and wasn’t thrilled with the results. I’m happy to report that Martha’s recipe was easy and they turned out quite nicely. The recipe made more than 12 – I think I would have gotten 18 if I had kept going, but I used the leftovers to make one big thick crepe for our son to eat with powdered sugar on it.

Crepe in the pan

Crepe in the pan

These are not hard to make but it is time consuming.  Now it’s time for my crepe story. When I was a kid in the 70s, I remember my parents (true gourmets in a 70s way) had an electric crepe maker. It was this convex surface with a handle that plugged in – almost like a saute pan but no edges and it was rounded on the top. It came with a special bowl. You mixed up the crepes in the bowl and then just dipped the heated surface in it to get the batter on it. Why this was necessary, I have no idea. Cooking it in a pan was pretty simple it seemed to me. Anyway, I remember it being used only once or twice when they had a crepe night. I also recall there being a dacquiri night where they made all different varieties and became completely sloshed.

Bearnaise Sauce

Bearnaise Sauce

Moving on with Martha’s creation — while the crepes were endlessly cooking, I mixed up the bearnaise sauce – very simple. Then I cooked some spinach (I used frozen that I squeezed dry – shhhh) with garlic and added salt and pepper, nutmeg and some lemon juice. This then gets added to the bearnaise.

Once all the crepes were done (days later it seemed), I was ready to assemble. You spread bearnaise/spinach mix on each crepe and layer another crepe on top, etc. Once you reach the top, you add some plain bearnaise which you reserved (no spinach) and sprinkle cheese on top.

Ready for the Oven

Ready for the Oven

Finally it was ready for the oven. I left it in the prescribed amount of time, but it needed longer. It was not piping hot all the way through.

It looked ok coming out of the oven, but some of the sauce had oozed out.  It was easy to cut into slices (I was sure it was going to be a mess!).

Fresh from the Oven

Fresh from the Oven

I served this with some grilled salmon and peas.  It tasted good, but I felt as though it was a little bland. We put a lot of salt and pepper on and that helped.

I actually ate  a small piece for breakfast this morning (it was similar to an omelet in my mind) and it tasted better today than it did last night.  I don’t think I would make this again, although there was nothing horrible about it. It was just a lot of work for something that didn’t really excite me.  They tried this recipe over at the  Good Things blog and their result looked a little different than mine. It was definitely fun to try (which is part of why I’m in this Martha experience).

On the Plate

On the Plate


Some Tidbits

November 21, 2008

Lots of little things to report in this post.

I Hate Cable

My local stations don’t carry Martha’s show (why? I cry). For a while, I was watching it on Fine Living, but those episodes sometimes didn’t correspond to the schedule on the site. Sometimes they would play old reruns, other times they would play the current show. Too confusing. Then I found the little doo-hickey on Martha’s site that lets you type in your zip code and it will tell you where to find the show. I discovered it is carried by a Canadian station we get (I’m in Buffalo – no snow jokes please- which is on the border) at 1 p.m. Terrific! So I started DVRing it there. Wednesday of this week I was all excited because it was cooking school day. I went to play it at about 1:30 and no Martha! I checked the schedule and it had been pre-empted by something called “The Crown Speech” which was a news special in Canada (I could totally make some crack about this but I am totally not going to since I love my Canadian neighbors). Well, you can’t keep me away from Martha, so I quickly checked the Fine Living listings, but she wasn’t there either! Eek! Disaster!

Back to the online doo-hickey. Turns out Fine Living no longer carries it, but suddenly there is a local channel carrying it at 11 a.m. Which means I missed it for that day! This was a total and complete tragedy! I needed to see this cooking school since it was about Thanksgiving. She had an audience of people who have never cooked Thanksgiving dinner before! I needed to see this!!!  Now I’ll have to just use the recipes in the magazine and check the book for extra tidbits. Martha, you need to have your shows available to download online. There’s no reason not to. If my teen can watch Gossip Girl online, I should be able to watch you.

So now I’ve got the DVR set to tape both the Canadian broadcast and the local one in case this kind of pre-empting happens again (this is known as the belt and suspenders method of viewing).

Mac and Cheese

I was sitting at my son’s hockey practice earlier this week and my daughter asked what was for dinner. I told her (beef potpie) and she asked if we could have homemade mac and cheese with it.  My first reaction was no way – I didn’t have enough cheese or enough time! But when I got home, instead of dumping out a box of it, I first looked at Martha’s recipe in Cooking School. It looked almost as easy as making it from a box so I went for it. I’ve made my own in the past, but have never been happy with it. I especially detest the homemade kind that has egg in it (sorry, Paula Deen!). Martha’s recipe was really easy. You start with some butter and onions and add flour then milk. This really cooked up to a nice thickness and then I added cheese. It was ready within minutes. I skipped the step of putting it in a casserole dish and putting breadcrumbs on top. It tasted great and was simple. A good thing.


On Nov 10, Martha had on Chef Brian Sikora, who made herb crepes. I was going to attempt this recipe, but as I’ve reported in some other posts, I was sick as a dog. I cheated and bought some crepes. It was about $4 for a package of 10. I have attempted crepes in the past and wasn’t happy with how they turned out, so this was a good compromise. I spread some Dijon mustard on them and filled them with ham, asparagus and cheese. I made a cheese sauce to go on top and baked them till the sauce bubbled. They were yummy.

Roasted Cauliflower

I also made the roasted cauliflower from the special holiday issue of Living. No photos here either guys – you cannot believe how sick I’ve been. I can barely make food and type a blog. That’s about all I’ve got energy for. Anyway, Martha said to roast your cauli in the oven with oil, vinegar, capers and seasonings. I skipped the capers and used balsamic vinegar. Usually I like my cauli with butter and cheese, so I was a little leery. This was good though! The cauli turned slightly brown and got a a little crunchy at the ends. The oil and vinegar was tasty. I would definitely make this again.


Yesterday Martha showed us her new Turbo Chef oven which cooked a 12 lb turkey in 42 minutes. OMG. Um, Santa? What a cool thing this is. Although I have to say I do love how the Thanksgiving turkey cooks all day and you smell it and it just builds the anticipation! Anyone know how much these babies cost?

Elsewhere on the Web

Martha Moments has a great blog about Martha’s circular logo, which I’m emulating on this site. He also has a really cool post about making bows from Martha’s magazines.

Mad About Martha is my go-to place to find out how Every Day Food recipes work out. So glad that I don’t have to make the banana oat smoothie myself to know it was not so great.

Living Oprah is finding herself dreaming about Oprah. So far I have not dreamt about Martha, although I do find myself thinking about her through much of the day. How would Martha do this? What would Martha cook for dinner?

Good Things also tried fresh pasta from Martha – not the pici that was such a disaster for me, but from the cooking school book. That’s where I will have to turn next if I want to try this fresh pasta thing again.


And finally – thank you to everyone who is reading and following my journey. I had over 600 hits yesterday. I love hearing from you and knowing you’re checking in on me!

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