Print Recipe Mound of French Pancakes Filled with Cream Cheese, Spinach, and Mushrooms
An amusing entrée or main-course dish can be made by piling crêpes, a filling between each, in a shallow baking dish. (It looks like a many-layered cake or cylindrical mound.) Then the whole mound is covered with a good sauce and heated in the oven. Instead of the spinach, cheese, and mushrooms suggested, use any type of filling you wish, even three or four different kinds rather than one or two. Like the cream fillings on this page, they are all a combination of well-flavored sauce and a mince or purée of cooked fish, shellfish, veal, ham, chicken or chicken livers, to which are added cooked vegetables such as asparagus tips, eggplant, tomatoes, spinach, or mushrooms if you wish. Other sauce suggestions, depending on your filling, are tomato sauce, brown Madeira sauce, sauce soubise (béchamel with puréed onions). You may use one or more types of sauce for the fillings, and still another to top the mound of crêpes. This type of dish may be made ready for the oven in the morning, and heated up at dinnertime.