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Bechamel, Parmesan, Gruyere and Black Forest Ham or Turkey, all stacked high between tender crepes. Bake it in the oven, cut in wedges to serve. A signature brunch dish. There are many renditions of this dish but this is an amalgamation of the one I had growing up at a ski restaurant in the Quebec Laurentiens. The restaurant is long gone but the taste of this dish lingers on - It's a great hospitality casserole, especially during the fall/winter holidays.

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If you want to purchase this one recipe Stacked Parmesan Crepe Casserole, click here to purchase at $2.49 per recipe.


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www.BetterBaking.com

Est. 1997

 

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