Black Forest Crepe Torte

Name: Black Forest Crepe Torte
Yield: 6 portions
Ingredients: 8 tablespoons (1 stick) unsalted butter; 8 ounces Crème Fraîche; 16 Buckwheat Crêpes; 32 very thin slices of Black Forest ham (look for the round shape); 1½ cups Gruyère cheese, grated; Freshly ground black pepper, to taste; 2 cups Béchamel Sauce

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This is a wonderfully comforting brunch dish that also manages to look elegant and complex. If you have the tricky components prepared in advance and refrigerated, the torte will go together in a matter of minutes. Pass the crème fraîche and let the guests help themselves.

Ingredients

2 cups Béchamel Sauce
1½ cups Gruyère cheese, grated
Freshly ground black peppe

Dessert
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F.
Warm the béchamel 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 ovenproof platter spread 4 tablespoons of the béchamel and cheese