LOUISVILLE, Ky. (WDRB) -- Kentucky's most famous sandwich gets a brunch twist. The Brown Hotel Executive Chef Josh Bettis is sharing his recipe and tips for making sweet and savory crepes at home.

Hot Brown Crepes

By The Brown Hotel Executive Chef Josh Bettis

Servings: 4-6

1 cup all-purpose flour

2 eggs

½ cup milk

½ cup water

¼ teaspoon salt

2 tablespoons butter, melted

14 ounces cooked turkey breast, small diced or shredded

4 slices bacon, cooked and finely chopped

2 large tomatoes, small diced

1 teaspoon paprika, for garnish

1 teaspoon parsley, chopped, for garnish

1 tablespoon Pecorino-Romano cheese, grated or shredded

Mornay sauce (see recipe)

In a large mixing bowl, whisk together flour and eggs. Gradually add milk and water until combined. Add salt and butter. Beat until smooth.

Heat a lightly-oiled griddle or frying pan to medium. Pour ¼ cup batter onto griddle and tilt pan in a circular motion to coat evenly. Cook for 2 minutes or until light, golden brown. Loosen with a spatula and cook on other side. Set aside and make remaining crepes.

In a medium sauté pan on medium, sauté turkey, tomatoes and bacon until heated throughout, about 5 minutes. Warm Mornay sauce.

To plate, spoon 2 tablespoons filling into the lower third of a crepe. Starting from the bottom, roll crepe to enclose filling. Ladle Mornay sauce on top and garnish with paprika, parsley and cheese.

Mornay sauce:

2 ounces whole butter

2 ounces all-purpose flour

8 ounces heavy cream

9 ounces whole milk

¾ cup Pecorino-Romano cheese, grated

1 pinch nutmeg

Salt and pepper, to taste

In a medium sauce pot on medium, melt butter. Slowly whisky in flour to make a thick paste. Reduce heat to medium-low and cook 2 minutes, stirring frequently. Whisk in heavy cream and milk. Cook until simmering, about 3-5 minutes. Remove from heat and slowly whisk in cheese and nutmeg, until smooth.

The Brown Hotel

335 W. Broadway

(502) 583-1234


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