Gratin d’oreilles d’âneCourse: Dinner, RecipesCuisine: FrenchDifficulty: Medium
Weird name, isn´t it ? But what an amazing dish !
This dish is native of the Alpes, in France and gets this strange name from the main ingredient . the tetragon. This plant is a wild form of spinach also called (in France) “donkey´s ears”. So no worries, Vouno, our donkey is too dear to our heart to be eaten.
- For the crepes
500 gr of flour (don´t be scared to make leftovers in the worst case scenario you have a nice desert!)
1 L of milk
- For the béchamel
50 gr of butter
50 gr of flour
50 cl of milk
Salt, pepper and grated nutmeg
- For the filling
Big bucket of spinach (or if you have : tetragon)
250 gr (or more) feta
4 garlic cloves
Salt and pepper
- Mix all the ingredients together and make sure to make no lumps by adding the milk slowly at the end. Salt the batter and cook it in a pan with warm oil.
- Cook the flour and the butter together until it gets brown.
- When it is homogeneous add slowly the milk while stirring it.
- Cook it until it gets really thick and then turn the fire off and add the spices.
- Filling and cooking
- Chop the onions and grill them in a pan. At the last minute add the chopped spinach, garlic, salt and pepper.
- In an oven dish put (just like a lasagna) : a layer of crepes, a layer of veggies and cheese, and then the bechamel. Finish up with a layer of crepes, bechamel and grated feta.
- Roast it in the oven for 20 minutes at 180 to 200 degrees.
- Mallau´s trick to make it vegan : yes it is possible, especially if you have great olive oil to substitute the butter with. Crepes can be made without the eggs and with vegan milk or even water. And if you don´t put feta just make sure to nail the spices amount into the veggies and it will be make delicious vegan donkey ears !