Ingredients
Scale
Crepe Batter
- 2 cups all-purpose flour
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tbsp sugar
- 2 cups milk
- 4 eggs
- 1/3 cup unsalted butter, melted
Bechamel Sauce
- 2 Tbsp butter
- 6 Tbsp flour
- 2 cups milk
- 1/4 teaspoon salt
- Black pepper to taste
- 1/4 teaspoon garlic powder
- 1 1/2 cups shredded gruyere cheese
- 1/2 cup shredded parmesan cheese
For the Casserole
- 1/2 lb Lepp’s Black Forest Ham
- 1/2 cup butter cuts into small cubes
Instructions
Crepes
- Place dry ingredeints in a food processor or blender and blend briefly. Add in remaining ingredients and blend into a thin batter, about 15 seconds.
- Let batter rest for 15 minutes.
- Heat pan and dab some butter. Spread about 1/4 cup of crepe batter to thinly coat the pan.
- Cook until the crepe bottom lightly browns and turn over to cook the other side until also lightly browned.
- Stack the crepes with a sheet of parchment paper between each one to prevent sticking.
- Make crepes until all the batter is used up.
Bechamel
- Melt butter in a saucepan and stir in flour.
- Stir to slightly cook the flour.
- Whisk in milk slowly, adding gradually to make the sauce. Allow to cook for a few minutes to thicken.
- Remove from heat and season with salt, pepper and garlic.
- Stir in the cheeses until melted and combined.
- If the sauce is too thick, you can thin it with some milk.
Casserole Assembly
- In a round casserole or a deep pie dish, add a crepe, then layer with the sauce, a slice of meat, and 2 – 3 dots of butter.
- Repeat until all ingredients are used. Ensuring the casserole is topped with a crepe.
- Sprinkle the top with shredded parmesan and black pepper.
- Bake at 375°F for 30 minutes.
Notes
You can chill crepes overnight, covered, and can assemble the casserole the next day if needed. Or you can also assemble the whole dish and bake it the next day.
