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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Hi there, fellow home and pro baker and fan of great recipes….