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1
Prepare the crepes.
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2
To make the Mornay sauce: In a medium saucepan over medium heat, melt the butter, add the flour, and cook, stirring, until the mixture is bubbly, about 1 minute.
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3
Add the milk, broth, salt and pepper to taste, and nutmeg and whisk until the sauce thickens and comes to a boil.
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4
Reduce the heat and simmer, whisking occasionally, for 2 to 3 minutes.
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5
Stir in the Gruyere.
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6
Remove the pan from the heat and set aside.
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7
In a large skillet over medium heat, melt 2 tablespoons butter and saute the shallots for 1 minute, or until translucent.
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8
Add the mushrooms and saute for 2 minutes, or until soft.
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9
Reserve 1/3 cup of the Mornay sauce for topping.
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10
Mix the mushrooms, turkey, and parsley into the pan with the remaining sauce.
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11
Place a crepe in a greased 9-inch pie pan and cover it with 2/3 cup of the filling.
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12
Cover with a second crepe and repeat filling, stacking, and layering the remaining crepes.
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13
Leave the top crepe unfilled; spread the reserved Mornay sauce over it and sprinkle with the remaining 1/4 cup Gruyere.
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14
If desired, cover and refrigerate for up to 24 hours.
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15
Allow refrigerated crepe cake to come to room temperature before baking.
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16
To bake, preheat the oven to 375F.
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17
Bake for 20 to 25 minutes, or until heated through.
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18
Cut into wedges and serve at once.
