Roasted Turkey and Cheddar Napoleons

Culinary Setting
Deli Turkey


3-3/4 c milk

3 Large eggs

3 tbsp fresh tarragon, chopped

3 tbsp unsalted butter, melted

1-1/2 c all-purpose flour

1-1/2 c whole wheat flour

1-1/2 lbs sharp Cheddar cheese, shredded

1-1/2 c heavy cream

1/2 tsp cayenne pepper

To Taste sea salt

To Taste freshly grated nutmeg

1/3 c unsalted butter

6 leeks, cleaned well & chopped fine

1 lb shiitake mushroom caps, sliced

2-1/4 lbs ROASTED TURKEY BREAST, sliced thin

3/4 lb Cheddar cheese, grated

3/4 c fresh chives, chopped


Napoleon Pancake Batter

Prepare pancake batter in a blender by blending milk, egg, tarragon, melted butter, and 2 flours. Blend until batter becomes smooth.

Refrigerate at least 30 minutes before service.

Cheese Filling

Mix Cheddar cheese with cream and season to taste with cayenne, salt and nutmeg.

Vegetable Filling

Heat 1/3 cup butter, add leeks and sauté until leeks are soft. Add mushrooms and cook for an additional 2-3 minutes. Season to taste.


Heat an 8-inch sauté pan and cook each pancake at medium high heat, turning once. Makes 36 pancakes.


For each order: lightly butter a heatproof dish and place 1 pancake on the bottom. Spread with cheese filling, add a second pancake and sprinkle with vegetable filling. Pile 3-ounces sliced turkey atop vegetable mixture. Add the last pancake and sprinkle lightly with additional Cheddar.

Bake in a preheated 450 degree F oven until hot throughout.

Slice the Napoleon on the diagonal, plate and sprinkle with fresh chives.

Nutrition Facts

Total Calories 800

Calories from Fat 470

Total Fat 52 g

% Daily Total Fat 80

Saturated Fat 32 g

% Daily Saturated Fat 160

Cholesterol 250 g

% Daily Cholesterol 83

Sodium 1720 mg

% Daily Sodium 72

Total Carbohydrates 37 g

% Daily Total Carbohydrates 12

Dietary Fiber 4 g

% Daily Dietary Fiber 16

Sugars 6 g

Protein 48 g

% Daily Protein 50

% Daily Vitamin C 15

% Daily Calcium 80

% Daily Iron 20