[1]SHRIMP AND SPINACH CREPE GATEAUX
FOR THE CREPES:
1 c. cold water
1 c. cold milk
4 eggs
1/2 t. salt
1 1/2 c. flour
4 T. melted butter
Blend well for one minute, scraping sides as needed. Refrigerate batter at least one hour to allow flour to absorb the liquid. Heat a 9" crepe pan on medium-high, butter lightly, and swirl a thin layer of batter all around the bottom. Cook on the first side for 90 seconds, flip over and cook the second side 30 seconds. Slide out onto a plate, and repeat. Stack the crepes up as you go, they don't stick together. This recipe will make 20 or more crepes.
FOR THE FILLINGS
For the Mornay Sauce base:
5 T. flour
4 T. butter
2 3/4 c. boiling milk
1/2 t. salt
1/8 t. nutmeg
1/4 c. cream
1 c. grated Swiss cheese + extra for sprinkling over the assembled gateaux
1 lb. fresh spinach
2 shallots
4 T. butter
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salt and pepper
1 lb. cleaned jumbo shrimp, diced well in a food processor
1 shallot
2 T. butter
1/3 c. sherry
2 T. tomato paste
1 egg yolk
1/4 c. cream
salt and pepper
1/2 t. dried oregano
Make the Mornay sauce. Cook the 5 T. flour and the 4 T. butter over medium heat, stirring, do not let it brown. Off the heat, beat in the boiling milk, salt, pepper and nutmeg, then return to the heat hand boil for one minute. Reduce to a simmer, stir in the 1/4 cup cream, let thicken and then stir in the grated cheese. Nice, thick and smooth. Remove from heat.
For the spinach filling, blanch the spinach, drain well, run under cold water to keep the color, and squeeze out as much water as you possibly can. Chop well in food processor. Melt 4 T. butter in a saute pan, and cook the shallots and the shiitakes until softened. Stir in the spinach, then mix in one cup of the Mornay sauce. Salt and pepper. Mix well. Remove from heat.
To make the shrimp filling, in 2 T. of butter saute the shallot and the chopped shrimp until the shrimp is cooked through and has turned pink. Add the sherry, reduce by about half, then stir in the tomato paste. Whisk the egg yolk with the cream and stir in to thicken things up a bit. Stir in salt, pepper and oregano. Mix 3/4 c. of the Mornay sauce into the shrimp mixture. Remove from heat.
To assemble the gateaux, butter a shallow 9" round baking dish. Lay down the first crepe, then spread with a thin layer of spinach filling. Onto that goes crepe #2, spread with a layer of shrimp filling.
As you repeat this process, crepe-spinach-crepe-shrimp, keep your eye on things. You'll need about 10 layers of each filling so plan accordingly. Upon completion, you'll have a nice tall gateaux of crepes. Use a spatula to spread the remaining Mornay sauce over the top and sides of the pile. Sprinkle the top with additional grated Swiss.
Into a preheated 350° oven. If you've been doing this all in one go, and everything is at room temp or there abouts, it'll take about 30 minutes. Longer if you've worked in advance and the gateaux is chilled.
The resulting gateaux will be nicely browned and bubbly. Slice into pie-shaped wedges and serve.