Oreilles D Ane Recette Alpes Plat Jauray

[Recipe] : “Oreilles d’âne” spinach bake

This “Oreilles d’âne” recipe is a genuine ode to the Southern Alps! A typical dish of Champsaur Valley and Valgaudemar, “Oreilles d’âne” is a sort of bake or lasagna made with spinach and pancake. Bon appétit!

Ingrédients

For the pancake:

25 cl milk
2 eggs
1 tablespoon sunflower or peanut oil
50 g flour
5 g salt
1 pinch pepper

For the spinach bechamel:

250 ml milk
20 g butter
25 g flour
1 garlic clove
40 g grated Gruyère cheese
500 g fresh spinach
Salt & pepper

Preparation

For the pancake:

Combine all the ingredients except the milk to make a smooth dough
Add the milk and whisk until the mixture is smooth
Cook in a pan over a high heat with a drizzle of oil

For the spinach bechamel:

Blanch the fresh spinach in a saucepan for 5 minutes then leave to cool
Melt the butter over a low heat. Once melted, remove from the heat, add the flour and whisk to obtain a smooth mixture
Put back on the heat, add the milk, add the crushed garlic clove, whisk and season with salt and pepper. Simmer until the bechamel thickens, then add the spinach
Place alternating layers of pancake and spinach bechamel in a casserole dish. Top with Gruyère cheese
Bake for 25 minutes at 180°C.

from. €