Smoked Goose Crêpes with Cheese Recipe
Smoked Goose Crêpes with Cheese
Flavors of Quebec
Total time: 30 to 60 minutes

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

Difficulty: Easy
Chef's Note

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.

The crêpes
- 180 g (6 oz.) all-purpose flour
- 60 g (2 oz.) buckwheat flour
- 2 eggs
- 150 ml (10 tbsp.) milk
- 150 ml (10 tbsp.) water
- 30 g (2 tbsp.) melted butter
- A pinch of salt

he filling
- 400 g (14 oz.) smoked goose breast
- Prosciutto or pancetta

- 100 g (3 1/2 oz.) Tomme de Cervoise or other sheep's milk cheese
- 1 liter (4 cups) béchamel sauce
- 200 g (7 oz.) grated Parmesan
- 50 g (3 tbsp.) butter
- Parsley
  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.


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