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1
Scald the milk and add the 2 tablespoons butter, then cool to lukewarm.
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2
Place the eggs, flour, salt, and cooled milk in a blender and blend until smooth.
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3
Add the herbs and pulse a time or two to mix.
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4
Let the batter sit for 15 minutes (or overnight in the refrigerator) to relax and release air bubbles.
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5
(If you chill the batter overnight, thin it with a tablespoon or two of water before using.)
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6
Melt a small amount of butter in a small nonstick skillet or crepe pan and when hot, pour in about 2 tablespoons of batter, swirling to coat the bottom of the pan.
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7
Cook for about 30 seconds, then flip and cook for about 5 seconds.
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8
Remove from the pan and repeat.
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9
Should make 1216 crepes.
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10
Wrap extra crepes in plastic and refrigerate or freeze for another time.
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11
In a small saucepan, melt 3 tablespoons butter, whisk in the flour, and cook over low heat for 1 minute.
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12
Whisk in the milk, 1/2 cup at a time, making sure to cook it for a minute or so after each addition.
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13
The sauce should be as thick as thin mayo, but will thicken a bit more when it is brought to a boil.
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14
Season to taste with salt and pepper and add a pinch of nutmeg.
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15
Simmer the sauce, whisking, over medium heat for about 5 minutes, until the raw flour taste is gone.
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16
Pour it into a container and place the 1 teaspoon softened butter on top to allow it to melt.
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17
Place a piece of plastic wrap directly on the surface of the bechamel to keep it warm, and set aside until ready to use.
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18
Preheat the oven to 400F and lightly oil or butter a baking pan.
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19
Place one crepe on the baking pan and spread with a thin layer of bechamel.
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20
Cover with a layer of baked ham and top with another crepe.
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21
Spread this crepe lightly with bechamel and sprinkle with cheese.
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22
Cover with another crepe, spread with bechamel, then cover with a thin layer of prosciutto.
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23
Repeat the process, then top with the last crepe.
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24
Spread with more bechamel and sprinkle with cheese.
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25
For the best results, refrigerate for at least 15 minutesthe goal here is to firm the gateau.
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26
Cut it into quarters, keeping it intact, and bake for 1012 minutes, until cheese is melted and golden brown and the gateau is warm all the way through.
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27
Divide the wedges among 4 plates and ladle Smoked-Tomato Butter alongside.
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28
Place the onion, garlic, tomatoes, wine, and herbs in a small saucepan and bring to a boil.
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29
Reduce the heat and simmer, stirring, until the tomatoes break down and the mixture starts to dry up, 1015 minutes.
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30
Remove it from the heat, take out the herb sprig, and cool it about 5 minutes.
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31
Pour the mixture into a blender and, with the motor running, drizzle in olive oil and softened butter.
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32
Season to taste with salt and pepper.
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33
The sauce should be thick enough to hold its shape on a plate.
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34
Return it to the pan and keep warm until ready to serve.
