Ingredients

For 10 to 12 crêpes, serving 5 to 6

　　

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 WisdomKnopf