Preheat the oven to 225° C (450° F)
Preparation time: 20 minutes
Cooking time: 30 minutes

Bernard Gill is an ardent promoter of regional products, using local Quebec cheeses and farm-raised Emden goose in this recipe. The latter is a white variety raised for its meat, not its liver. Sampling Gill's cooking means tasting the best local ingredients, artfully prepared. Serve the roll with a lightly-cooked tomato and herb sauce.

1. Combine the two flours and blend into the mixture of water and milk. Add the melted butter, salt and eggs.
2. Lightly grease a rectangular baking sheet (28 x 35 cm). Ladle in some batter and place in a preheated 225° C (450° F) oven until the crêpe is browned. Combine 250 ml (1 cup) béchamel sauce, the thinly sliced goose breast, diced Tomme de Cervoise cheese, grated Parmesan and a little chopped parsley. Mix well and spread over a crêpe.
3. Repeat the process.
4. Roll up each crêpe into a cylinder and refrigerate for 1 hour.
5. Slice each roll into 6 slices, place in a buttered gratin dish, cover with béchamel sauce, Parmesan and melted butter. Gratiné in a very hot oven.