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Savory Tower of Crêpes with Lobster, Broccoli, and Mushrooms

Recipe information

  • Yield

    For 10 to 12 crêpes, serving 5 to 6

Ingredients

Preparation

  1. Step 1

    Stir 1/2 cup of grated Swiss cheese into 2 cups warm béchamel sauce (page 13), making it now a Mornay sauce. Prepare 2 cups of creamed lobster (see page 66), using 1/2 cup of the sauce instead of heavy cream. Mix 1/2 cup of sauce into 2 cups of broccoli florets (page 25), and another 1/2 cup of sauce with 2 cups of quartered sautéed mushrooms (page 31).

    Step 2

    Center a large crêpe (page 88) in a baking dish and spoon on half of one filling; cover with another crêpe and half of second filling; top with a crêpe and half of the third filling. Repeat, ending with a plain crêpe, and spooning the remaining sauce over all.

    Step 3

    Bake for 30 minutes in a preheated 400°F oven, or until bubbling and lightly browned.

Julia's Kitchen Wisdom Knopf
TagsCrepePancakeFrenchEuropeanLobsterShellfishSeafoodBroccoli/BroccoliniVegetableMushroomMainStarterLunchDinnerNut FreeOven BakeNew YearsCookbooks
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