Hello food lovers, and welcome back to my kitchen here in Lexington! Today, we're diving into something truly special, a dish born from a love for local culinary history and a desire to put a fresh spin on an absolute Kentucky legend: the Hot Brown.
If you're from Kentucky, or have ever visited, chances are you've encountered the glorious indulgence that is the Hot Brown sandwich. Originating from the historic Brown Hotel in Louisville in the 1920s, it's an open-faced masterpiece of roasted turkey and crisp bacon smothered in a creamy Mornay sauce, crowned with tomato, and baked until bubbly perfection. It's rich, decadent, and undeniably satisfying – true Southern comfort food.
But as much as I adore the original, sometimes I crave those iconic flavors in a slightly different form. Maybe something a touch lighter, a bit more elegant, suitable for a sophisticated brunch or a lighter supper. Standing here in my kitchen, surrounded by the clean lines of the black cabinetry and cool grey walls, I started thinking: how could I capture the essence of the Hot Brown, but present it with a little je ne sais quoi?
The answer came softly, like flour dusting a countertop: Crêpes.
Thin, delicate, golden French pancakes seemed like the perfect vessel. Imagine swapping the sturdy toast foundation for a tender, pliable crêpe, ready to be filled with those classic Hot Brown components. It felt like translating a beloved, hearty novel into a graceful poem – all the core meaning and emotion, just expressed with a different rhythm and form.
Developing this recipe was a delightful journey of balancing tradition and innovation. The crêpes themselves needed to be savory, but neutral enough to let the filling shine. A standard savory crêpe batter did the trick beautifully – simple, reliable, and yielding tender wrappers.
Then came the heart of the dish – the fillings. Good quality roasted turkey is essential. I often use leftover holiday turkey (it's practically made for this!), but good deli-sliced roast turkey breast works wonderfully too, especially if you get it sliced a little thicker or give it a rough chop.
The bacon, oh the bacon! It has to be proper smoked bacon, and for this dish, I prefer thick-cut slices diced into lardons. Rendering them slowly allows the fat to melt away, leaving you with chewy, intensely flavorful nuggets of porky goodness that provide pops of salty, smoky flavor throughout the crêpe. The aroma as it sizzles in the pan? Absolutely intoxicating. Fills my whole kitchen with that get-ready-for-something-good smell.
Now, the Mornay sauce. This is where we slightly deviate from some traditional Hot Brown recipes but deepen the flavor. While Parmesan or Pecorino Romano are common, I fell in love with using Gruyere cheese. Its nutty, slightly sweet, and earthy notes add an incredible depth and complexity to the creamy béchamel base. The key is making a smooth roux, whisking the milk in gradually to avoid lumps, and melting that glorious Gruyere until the sauce is velvety smooth, coating the back of a spoon. A whisper of nutmeg enhances the richness beautifully.
And the tomato? Instead of just a slice on top, I decided to intensify its flavor. Halved cherry or grape tomatoes tossed with a little olive oil and salt, then quickly charred under the broiler or in a smoking hot cast-iron skillet, become little jewels of concentrated sweetness with a hint of smoky char. It cuts through the richness of the sauce and bacon perfectly.
Assembling is where the magic happens. Lay a warm crêpe flat, spoon a generous amount of the Gruyere Mornay down the center, top with turkey, scatter over those crispy bacon lardons and charred tomatoes. Gently fold or roll the crêpe – I like folding the sides in slightly, then rolling it up like a small burrito or folding it into quarters like a classic French crêpe.
You can serve them immediately, perhaps with an extra drizzle of Mornay and a sprinkle of fresh parsley. Or, for ultimate indulgence, arrange the filled crêpes in a baking dish, spoon over a bit more sauce, maybe a touch more Gruyere, and pop them under the broiler for a minute or two until the sauce is bubbling and lightly golden. The visual against a clean white plate is stunning – the golden crêpe, the creamy sauce, the flecks of bacon and tomato peeking out.
The first bite is pure bliss. The tender crêpe yields instantly, giving way to the savory turkey, the salty crunch of bacon, the sweet burst of charred tomato, all enveloped in that luxuriously nutty and creamy Gruyere sauce. It’s familiar, yet different. Comforting, yet refined. It’s the taste of Kentucky, reimagined.
- Tips for Success: Don't stress about making perfect crêpes the first time; the "first pancake" is often a cook's treat! Letting the batter rest helps relax the gluten for more tender results. Cook the bacon lardons over medium-low heat to render the fat properly without burning. Whisk the Mornay constantly as it thickens.
- Variations: Feel free to add sautéed mushrooms alongside the turkey. Smoked turkey adds another layer of flavor. A pinch of cayenne pepper in the Mornay gives a subtle kick.
- Pairing: A simple green salad with a sharp vinaigrette balances the richness beautifully. For drinks, a crisp Sauvignon Blanc or even a light-bodied Pinot Noir works well. Or, lean into the Kentucky theme with a classic Old Fashioned or a Bourbon Arnold Palmer.
This dish has quickly become a favorite in my Lexington household. It’s perfect for using leftovers creatively, impressing brunch guests, or simply treating yourself to something special on a quiet evening. It’s a conversation starter, a nod to our local heritage, and just downright delicious.
Yields: 4 servings (2 crêpes each) Prep time: 30 minutes Cook time: 45-60 minutes
Ingredients:
- For the Savory Crêpes (makes about 8-10 six-inch crêpes):
- 1 cup (125g) All-purpose flour
- 1/4 tsp Salt
- 2 Large eggs
- 1 1/4 cups (300ml) Whole milk
- 2 tbsp Unsalted butter, melted, plus more for the pan
- For the Gruyere Mornay Sauce:
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 2 cups (475ml) Whole milk, warmed
- 1/2 cup (about 50g) Gruyere cheese, shredded
- 1/4 cup (about 25g) Parmesan cheese, grated (optional, for sharpness)
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- For the Filling & Assembly:
- 6 oz (about 170g) Thick-cut smoked bacon, diced into lardons
- 1 pint (about 2 cups) Cherry or grape tomatoes, halved
- 1 tbsp Olive oil
- Salt and freshly ground black pepper
- 1 lb (about 450g) Roasted turkey breast, sliced or roughly chopped/shredded
- Fresh parsley, chopped (for garnish, optional)
Process/Steps:
- Make the Crêpe Batter: In a medium bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs and milk. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until smooth. Whisk in the 2 tbsp melted butter. Cover the batter and let it rest at room temperature for at least 30 minutes (or refrigerated for up to 2 days; bring to room temp before using).
- Cook the Bacon: While the batter rests, place the diced bacon in a cold skillet. Turn the heat to medium-low and cook slowly, stirring occasionally, until the fat has rendered and the bacon is crisp and chewy (about 10-15 minutes). Use a slotted spoon to transfer the bacon lardons to a paper towel-lined plate, reserving 1 tbsp of the bacon fat in the skillet if desired for extra flavor (or discard).
- Char the Tomatoes: Preheat your broiler OR heat a cast-iron skillet over high heat. Toss the halved tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and broil for 2-4 minutes, watching closely, OR carefully add them to the hot skillet and cook for 2-3 minutes, until blistered and slightly charred. Set aside.
- Make the Gruyere Mornay: Melt the 3 tbsp butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes to form a roux (don't let it brown). Gradually pour in the warm milk while whisking vigorously to prevent lumps. Bring the sauce to a simmer, whisking constantly, and cook until thickened enough to coat the back of a spoon (about 5-8 minutes). Remove from heat. Stir in the shredded Gruyere, optional Parmesan, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth. Taste and adjust seasoning. If too thick, whisk in a splash more warm milk.
- Cook the Crêpes: Heat a 6 to 8-inch non-stick crêpe pan or skillet over medium heat. Lightly butter the pan (or use the reserved bacon fat for the first crêpe). Pour about 1/4 cup of batter into the center of the pan and immediately swirl to create a thin, even circle. Cook for 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Carefully flip the crêpe and cook for another 30-60 seconds. Slide the crêpe onto a plate. Repeat with the remaining batter, adding more butter to the pan as needed. Stack the crêpes separated by parchment paper if not assembling immediately.
- Assemble the Crêpes: Lay a cooked crêpe flat. Spread a tablespoon or two of the Gruyere Mornay sauce down the center third. Top with a portion of the roasted turkey, some charred tomatoes, and a sprinkle of the crispy bacon lardons. Fold the sides of the crêpe inward slightly, then either roll it up or fold it into quarters. Place seam-side down on a plate or in a lightly greased baking dish if broiling. Repeat for all servings.
- Serve (or Broil): Serve immediately, garnished with fresh parsley and perhaps an extra drizzle of Mornay sauce. Optional Broil: If desired, arrange filled crêpes in a single layer in a baking dish. Spoon a little extra Mornay over the top, sprinkle with a bit more Gruyere. Broil for 1-2 minutes, just until the sauce is bubbly and lightly browned. Watch carefully to prevent burning!
Nutritional Estimate:
Please note: This is an estimate per serving (2 crêpes) and can vary based on specific ingredients and portion sizes.
- Calories: Approx. 650-800 kcal
- Protein: Approx. 45-55g
- Fat: Approx. 40-55g (depending significantly on bacon and cheese amount)
- Carbohydrates: Approx. 30-40g
