Photo: Spinach and Brie Crepes with an Artichoke Cream Sauce Recipe
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 (10-ounce) bags fresh spinach, well washed, tough stems removed
- Salt and freshly ground white pepper
- 12 Basic Crepes, recipe follows
- 3/4 pound brie, cut into 1/4-inch slices
- 1 recipe Artichoke Cream Sauce, warm, recipe follows
- Butter, for greasing baking dish
- Chopped fresh soft herbs, such as parsley, chives, and tarragon, for garnish
- Essence, for garnish, recipe follows
Directions
In a large skillet, heat the olive oil. Add the garlic and spinach and stir gently to combine. Cover the skillet and cook, stirring occasionally, until the spinach is wilted, 1 to 2 minutes. Season with salt and freshly ground white pepper to taste. Remove from the heat and tilt the pan to remove any excess liquid, pressing gently on the spinach with the back of a spoon or a spatula to help release any excess moisture.
Preheat the oven to 400 degrees F.
Arrange the crepes on a clean work surface. Divide the wilted spinach evenly among the crepes, then divide the brie evenly on top of the spinach. Spoon over 1 tablespoon of the sauce. Roll each crepe up to form a cylinder shape. Transfer the crepes to a buttered baking dish just large enough to hold the crepes in 1 layer, top with the rest of the sauce and more brie. Bake until crepes and spinach are heated through and cheese is melted, about 10 minutes. Garnish with herbs and Essence.
Basic Crepes:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 4 tablespoons melted unsalted butter
Whisk together the flour, eggs, milk, salt, and 3 tablespoons of the butter to form a smooth, thin batter. Refrigerate for at least 30 minutes before proceeding.
Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 2 ounces of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
Yield: 12 (6-inch) crepes
Artichoke cream sauce:
- 2 boiled artichokes
- 1 tablespoon olive or vegetable oil
- 1/4 cup chopped yellow onions
- 1/4 cup chopped parsnips
- 1/4 cup chopped celery
- 1/4 cup chopped leeks (white part only)
- 1 teaspoon chopped garlic
- 1 cup white wine
- 2 cups heavy cream
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
Remove the large outer leaves from the artichokes and discard the spiky inner leaves. Scrape the hairy choke from the hearts and discard. Dice the hearts and set aside.
Heat the oil in a medium, heavy pot over medium-high heat. Add the onions, parsnips, celery and leeks, and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, and cook, stirring, until the wine is almost all evaporated, about 3 minutes. Add the cream, artichokes, salt, and pepper, and simmer for 5 minutes.
Yield: 2 cups sauce
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
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By LizzyTheCook
on June 02, 2011
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OMG I *love* this recipe!!!! It is my favorite one to make when I have a dinner party. It takes a lot of time, but it is well worth the effort. I toss in some sauteed chicken cut up into small pieces and add them to the filling. It works out great! This way, I don't have to worry about making a main dish in addition to this. All of the flavors meld together and make an excellent dish. Personally, I wouldn't change a thing in the recipe, unless you want to add some protein (chicken as I did.
By ktracy1999
NEW CANAAN, CT
on September 18, 2009
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I just watched Emeril make this recipe on TV, and as one that has made hundreds and hundreds of crepes in my life (catering, the thing that I would change would be the smothering of the sauce on the crepes before baking. I believe you got a slimy result due to the heating of all that Brie combined with the sauce. Besides, I like to 'see' the actual crepe, not drowned in any sauce.
If I was making this recipe, I would add the spinach to the artichoke sauce for filling the crepes and sprinkle some grated Parmigano Reggiano (excellent quality only over the tops of the crepes in the baking dish. Then I would make a bechamel sauce (or more of the artichoke sauce, omitting the spinach to serve with the cooked crepes. I would totally omit the Brie cheese. Just my 2 cents.
By cbhubbs_10039887
Hiawatha, IA
on March 18, 2008
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After watching the show I printed out the recipe and followed it to the T, even having written down some notes while watching the show. The sauce smelled wonderful! But once it came out of the oven, it was a soggy slimy mess. Once the cheese melted inside, the texture was not enjoyable at all.
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