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Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms)

Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) is a traditional French recipe (from Brittany) for classic gratin dish of layered pancakes separated by prawns and mushrooms in a béchamel sauce made with crème fraiche. The full recipe is presented here and I hope you enjoy this classic French version of: Gratin of Pancakes with Prawns and Mushrooms (Gratin de galettes aux crevettes).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesMilk RecipesBaking RecipesCake RecipesFrench RecipesBreton Recipes



It never really ceases to surprise me just how inventive the Breton are with their pancake dishes. However, just when I think I’ve seen it all, something new crops up. Like this dish for a pancake gratin!

Ingredients:

24 pancakes
500 g of prawns
150g mushrooms
100 g grated Gruyère cheese

For the béchamel sauce:
60g butter
60 g of flour
750 ml of milk
4 tbsp of crème fraiche
pinch of freshly-grated nutmeg
Salt and freshly-ground black Pepper

Method:

Pre-heat your oven to 180°C (gas mark 6).

Now prepare the béchamel sauce: melt the butter in a pan over low heat (you don’t want it to burn) then whisk in the flour to form a smooth roux. As soon as the flour and butter are combined whisk in the milk, beating constantly to ensure no lumps are formed.
Add salt, black pepper and a pinch of nutmeg to taste then whisk in the crème fraiche. Whisk everything together once again then bring to a simmer and cook until the mixture is foamy.

Once the sauce is ready take a circular gratin dish. Arrange three pancakes in the base. Arrange a scattering of prawns and mushrooms on top then pour over 3 tbsp of the béchamel followed by a small sprinkling of grated cheese.

Cover with three more pancakes then add prawns, mushrooms, béchamel and cheese. Continue the layering process until all the ingredients are used up. Finish with a layer of pancakes, béchamel and cheese.

Transfer your assembled gratin to the pre-heated oven and bake for 30 minutes. Serve hot.