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Tower of Crepes

Updated May 09, 2009
(1 Votes)


  • 1 cooked chicken breast (3/4 lb.), chopped (don't overcook)
  • 10 oz.s 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 cup 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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