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.