Turkey-Mushroom Crepe Cake

  1. Prepare the crepes.
  2. To make the Mornay sauce: In a medium saucepan over medium heat, melt the butter, add the flour, and cook, stirring, until the mixture is bubbly, about 1 minute.
  3. Add the milk, broth, salt and pepper to taste, and nutmeg and whisk until the sauce thickens and comes to a boil.
  4. Reduce the heat and simmer, whisking occasionally, for 2 to 3 minutes.
  5. Stir in the Gruyere.
  6. Remove the pan from the heat and set aside.
  7. In a large skillet over medium heat, melt 2 tablespoons butter and saute the shallots for 1 minute, or until translucent.
  8. Add the mushrooms and saute for 2 minutes, or until soft.
  9. Reserve 1/3 cup of the Mornay sauce for topping.
  10. Mix the mushrooms, turkey, and parsley into the pan with the remaining sauce.
  11. Place a crepe in a greased 9-inch pie pan and cover it with 2/3 cup of the filling.
  12. Cover with a second crepe and repeat filling, stacking, and layering the remaining crepes.
  13. Leave the top crepe unfilled; spread the reserved Mornay sauce over it and sprinkle with the remaining 1/4 cup Gruyere.
  14. If desired, cover and refrigerate for up to 24 hours.
  15. Allow refrigerated crepe cake to come to room temperature before baking.
  16. To bake, preheat the oven to 375F.
  17. Bake for 20 to 25 minutes, or until heated through.
  18. Cut into wedges and serve at once.

eight, butter, flour, milk, chicken broth, salt, freshly grated nutmeg, gruyere cheese, butter, shallots, white mushrooms, chicken, parsley, gruyere cheese

Taken from www.cookstr.com/recipes/turkey-mushroom-crecircpe-cake (may not work)

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