Black Forest Crepe Torte
|Bechamel sauce||2 Cup (32 tbs)|
|Gruyere cheese||1 1⁄2 Cup (24 tbs), grated|
|Black forest ham slices||32 (Very Thin Round Shaped Slices)|
|Butter||8 Tablespoon (1 Stick)|
|Freshly ground black pepper||To Taste|
|Creme fraiche||8 Ounce|
Preheat oven to 400Â°F.
Warm bechamel sauce in a heavy saucepan over low heat until just hot.
Add the cheese and whisk until smooth.
Season with black pepper.
On a round heatproof platter spread 4 tablespoons of the bechamel and cheese in a crepe-size circle.
Place a crepe on sauce and cover with 2 slices of ham.
Dot with bits of butter.
Continue this sequence of layers (crepe, ham, butter) until all crepes and ham are used, ending with crepe.
Pour remaining bechamel sauce over the torte.
Bake for 20 minutes, or until browned and bubbling.