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Spinach and Brie Crepes with an Artichoke Cream Sauce

Recipe courtesy Emeril Lagasse, 2007

Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
30 min


6 first course servings


* 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


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


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