Potato Spinach Gateau #5FIX
photo by ellensown
- Ready In:
- 50mins
- Ingredients:
- 5
- Yields:
-
1 Gateau
- Serves:
- 4
ingredients
- 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
- 1 cup buttermilk
- 2 large eggs
- 1⁄2 cup all-purpose flour
- 2 (8 -10 ounce) packages frozen creamed spinach
directions
- Preheat oven to 325 degrees and lightly oil a low-sided baking sheet.
- Prepare Simply Potatoes Traditional Mashed Potatoes as directed on package. Measure and set aside 1 cup mashed potatoes, and refrigerate the rest of the potatoes for another use.
- Place the cup of potatoes, buttermilk, eggs and flour in the bowl of a food processor fitted with a metal blade. Process until batter is smooth, about 20 seconds, scraping sides of bowl as required. Pour batter into bowl and let rest a bit.
- Prepare creamed spinach according to package directions. Keep warm and covered while making the crepes.
- Lightly oil a 10-inch crepe or saute pan (preferably non-stick) and heat until hot. Using about 1/4 cup batter for each crepe, pour batter into pan, tilting pan in a circular motion to coat surface evenly with batter. Cook crepe until bottom is a light speckled brown and top appears set, about a minute. Turn and cook other side until brown spots appear, about 45 seconds. Slide crepe onto a warm plate.
- Repeat for a total of eight crepes, stirring batter between making each crepe, lightly re-oiling and heating pan for each, and stacking the crepes on the warm plate. Note: you should have enough batter to allow for a 'trial' or two to make sure the pan is ready. If not, put the offenders on the bottom!
- When all the crepes are made, form gateau as follows: place one crepe in center of baking sheet and spread with 1/4 cup spinach. Top with a second crepe, then spinach and continue alternate layers, ending with a crepe. Top this last crepe with a dollop of the creamed spinach in the center, but do not spread it.
- Place baking sheet in oven and bake gateau for 10 minutes, just to heat through.
- Transfer gateau to serving platter. Slice gateau in half and then each half in half again to serve four. Serve hot.
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