Cauliflower Mornay Crepes

Indulge in the creamy elegance of Cauliflower Mornay Crêpes, a delightful fusion of tender, homemade crêpes and rich, cheesy Mornay sauce. This recipe elevates humble cauliflower by folding it into a luscious blend of Gruyère and Parmesan, infused with a hint of nutmeg for a sophisticated touch. With its golden, bubbly topping and buttery crêpe base, this dish is perfect for brunches, cozy dinners, or as an impressive vegetarian entrée. Ready in just over an hour, these crêpes are a feast for the senses, combining delicate textures with bold flavors. Garnished with fresh parsley, each bite is as inviting as it is satisfying.

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.5 cups Whole milk
• 2 Large eggs
• 2 tablespoons Unsalted butter (melted)
• 0.25 teaspoons Salt
• 3 cups Cauliflower (cut into small florets)
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour (for sauce)
• 2 cups Whole milk (for sauce)
• 1.5 cups Gruyère cheese (shredded)
• 0.5 cups Parmesan cheese (grated)
• 0.125 teaspoons Ground nutmeg
• 0 Salt (to taste)
• 0 Black pepper (to taste)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

In a blender or mixing bowl, combine 1 cup flour, 1.5 cups milk, 2 eggs, 2 tablespoons melted butter, and 1/4 teaspoon salt. Blend or whisk until smooth. Let the batter rest for 15-20 minutes.

Step 2

While the batter is resting, bring a pot of salted water to a boil. Boil cauliflower florets for 8-10 minutes, or until tender. Drain and set aside.

Step 3

Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour about 1/4 cup of the crepe batter into the pan, swirling to coat evenly. Cook for 1-2 minutes on one side, then flip and cook for another 30 seconds. Repeat until all the batter is used. Stack the crepes on a plate and cover with a clean towel to keep warm.

Step 4

In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook for 1-2 minutes, stirring constantly, until the mixture turns lightly golden.

Step 5

Gradually whisk in 2 cups milk, making sure there are no lumps. Cook, stirring constantly, until the mixture thickens, about 3-4 minutes.

Step 6

Stir in 1 cup Gruyère cheese, 1/4 cup Parmesan cheese, a pinch of ground nutmeg, and season with salt and black pepper to taste. Stir until the cheese is completely melted and the sauce is smooth.

Step 7

Preheat your oven to 375°F (190°C).

Step 8

In a mixing bowl, combine the boiled cauliflower with half of the Mornay sauce. Mix thoroughly.

Step 9

Lay each crepe flat and place 2-3 tablespoons of the cauliflower filling down the center. Roll up each crepe and place seam side down in a greased baking dish.

Step 10

Pour the remaining Mornay sauce over the rolled crepes and sprinkle with the remaining 1/2 cup Gruyère and 1/4 cup Parmesan cheese.

Step 11

Bake in the preheated oven for 15-20 minutes, or until the cheese is golden and bubbly.

Step 12

Garnish with fresh chopped parsley and serve warm.

Nutrition Facts

Serving size	(1760.7g)

Amount per serving	% Daily Value*
Calories	2964.6

Total Fat 186.9g	0%
Saturated Fat 109.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 905.7mg	0%
Sodium 4562.7mg	0%
Total Carbohydrate 173.0g	0%
Dietary Fiber 10.3g	0%
Total Sugars 46.8g
Protein 156.4g	0%

Vitamin D 499.1IU	0%
Calcium 4184.6mg	0%
Iron 10.7mg	0%
Potassium 2688.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 20.9%

Carbs: 23.1%