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.
2 cups all-purpose flour
1/8 teaspoon baking powder
3/8 teaspoon salt
1 tablespoon sugar
2 cups milk
1/3 cup unsalted butter, melted
Butter for the pan
Bechamel Sauce and Filling
2 tablespoons butter
6 tablespoons flour
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper or to taste
1/4 teaspoon garlic powder
1/2 cup parmesan cheese
1 ½ cups Gruyere cheese, shredded
½ pound, smoked turkey or Black Forest ham, thinly sliced
½ cup butter, in bits
Sour Cream, optional
For the crepes, place dry ingredients in a food processor and blend briefly. Add in remaining ingredients and whiz to blend into a thin batter, about 15 seconds. Let batter rest 15 minutes.
Heat pan and dab in some butter. Smear on about 1/4 or a touch more of crepe batter to coat the pan.
Cook until the crepe bottom gently browns and then turn over once to cook other side until it too is nicely browned. Stack the crepes with a sheet of parchment paper between each one to prevent sticking. Finish making crepes until all of the batter is used up.
If you are not making the dish that day, chill crepes overnight, covered and assemble the dish the next day. You can also assemble the whole dish and bake the next day.
For the Bechamel, heat the butter in a saucepan and stir in flour. Mix up to slightly cook flour. Slowly whisk in milk, adding gradually to make a sauce.
Season with salt, pepper, garlic and add in the two cheeses. If mixture is very thick, thin with some milk.
To assemble, place a crepe in a casserole and layer, with some sauce, a slice of the ham or turkey, dot with butter, and repeat with the rest of the crepes, sauce and butter.
Bake in a 375 F for 30 minutes. Dust with parmasan cheese and fresh pepper before serving. Offer with sour cream.
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