Back to Julia's Gateau of Crepes.
I apologize for this recipe being disjointed,
but it's not a dish
that can really be prepared in one day.
I had to do the crepes one day,
prepare the veggies another day,
and finally assemble on Turkey Day.
Here are the veggies being prepped.
And here are the crepes being made.
Sorry this is too late for Thanksgiving,
but please bookmark this page,
and try the recipe for yourself,
maybe for Christmas.
(Oh, I actually saw packages of crepes
in the produce section of Harris Teeter.
If you want to Sandra Lee it,
try the store bought crepes,
and NOT the tortillas that Sandy uses for crepes.
Mmm k'?)
Here are the ingredients for the custard:
5 jumbo eggs
2 packages cream cheese
1 cup cream
Soften the cream cheese and process.
Add in the eggs, one at a time, processing.
Pour in the cream, processing.
Season (salt and pepper and freshly grated nutmeg)
to taste.
Here are the ingredients ready for assembly:
Custard in the Cuisinart at far right
Stack of crepes in the back
On the cutting board-
2 cups grated Swiss cheese
julienned carrots with dill
broccoli
mushroom duxelles
salt, pepper, and nutmeg
And Dixie in the background,
nose a-twitchin'.
I smeared butter over inside my baking dish
and lined the bottom with buttered wax paper.
I put one crepe, good side down,
on the bottom of the dish,
then spaced 4 crepes around the sides,
good sides out,
and covered with a second layer
of 4 more overlapping crepes.
Next, I spread 1/4 of the grated Swiss cheese
in the bottom of the dish.
And added in the dilled carrots.
I topped with 1/3 of the remaining Swiss.
And ladled in enough custard to come just to
the level of the carrots and cheese.
Cover the carrot/custard layer with a crepe
and spread the mushroom duxelles over top.
Pour the custard mixture over the mushrooms,
cover with another crepe, and ...
Add half the remaining cheese,
the broccoli,
then the rest of the cheese.
Pour in the rest of the custard.
Fold the outside layer of overhanging crepes
and cover with a crepe.
Fold the first layer of overhanging
crepes up over the filling.
As in thusly.
Cover with buttered wax paper
and cover with foil.
Bake immediately,
else the custard could leak against
the sides and bottom of the dish,
making a sticky,
unremoveable mess of crepes.
Bake in a preheated 350-degree oven
for one hour.
Raise the temperature to 400 degrees
and bake for 45 more minutes.
Internal temperature should be 160 degrees at the center.
Let rest for 15 minutes.
Then invert onto a platter.
Peel off bottom layer of butter wax paper,
now on the top.
TA-DAAAAAA!
The Grande Dame Julia's Gateau of Crepes.
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