Savory crepe cake – two ways

2013-10-22 15.43.00

Salty crepe cake is something very easy, but it can be quite delicious. In Bulgarian conditions the easiest way to make it is with 4 products, available in every supermarket: 10 crepes, 100g yellow cheese, 400g Russian salad and 400g Snejanka salad. I have seen in the supermarkets even ready made crepes, but I prefer to cook them myself.

One of the first things I learned to cook (after scrambled eggs) was crepes. I remember my first time – I was 15 and home alone when I found a crepe recipe in a cooking book. I made 10 crepes which I filled with sour cherry jam. I ate them all, from the morning, until lunch time. Eventually I felt so full, that I hated myself. Since then I made crepes many times, but I never ate more than 3 at once.

During my years as a student I have cooked also several times the “easy crepe cake”. Then it was forgotten as it wasn’t challenging and interesting enough to enrich my cooking experience. But recently a pregnant friend mentioned that she is fancying it, so of course I felt obliged to cook it again.

After this “déjà vu” I realized that there are innumerous options for fillings of this cake, so now it came back again to the list of my experiments.

The first recipe that I will describe is easy too, but not that regular:

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Crepes*:
4 eggs
½ cup all purpose flour
½ cup milk
¼ cup water
½ teaspoon salt
Butter for the pan

Filling:
250g cream cheese
200g sour cream
200g chicken pate
150g green olives
100g green peas
100g pickled vegetables (mixed)
100g yellow cheese

Method:
Beat the eggs with the salt and mix them with the flour. Add the milk and the water and mix well. Heat a non-stick pan. Add a little butter to coat.
Using a ladle pour some of the crepe mix on a pan and spread the liquid evenly all around. Cook the crepe until it can be removed from the pan easily. Flip and cook for another 10-15 seconds. Repeat the same procedure until the mix is over (makes around 10 crepes).
Leave the crepes to cool on a room temperature.
In a bowl or plate mix half of the cream cheese with the chicken pate.
In another bowl mix the sour cream and the rest of the cream cheese with the pickled vegetables and 100g olives, all chopped in small pieces.
Put one crepe on a flat plate and spread a layer of the pate mix on top. Cover with some of the green peas (if you use canned green piece, remove the water first). Put another crepe and spread some of the pickled mix. Continue until the crepes are over. On the top spread a bit of the last mix and cover with grated yellow cheese. Cut the last 50g of the olives in halves or in three pieces and decorate the cake with them.
Leave the cake in the fridge for at least 8 hours before eating it.

I cooked this cake for some friends that came to see me one evening, but my better half also appreciated it. As it was a success, I decided to make another one for my grandmother, whom we visited during the weekend. This second one reminds a bit the seaside:

Crepes*:
2 eggs
1 cup milk
½ cup water
1 cup all purpose flour
½ teaspoon salt
Butter for the pan

Filling:
1 can of tuna in bream
150g green olives
200g mayonnaise
100g green peas
125g cream cheese
150g yellow cheese
150g olives

The crepes are prepared the same way as in the first recipe. I wanted to experiment different proportions of eggs, milk and flour. The result of 4 eggs is thicker crepes – so it really depends on your preferences.
The layers are also similar to the first ones. This time I just mixed the green peas with the cream cheese and 70-80g mayo, so it became something like a vegetable pate. Then I mixed the tuna with another 70-80g of the mayo. I cut 100g of the olives in very small pieces and left 40-50 g mayo for a third type of filling.
Assembling procedure: one crepe -> green peas filling -> another crepe -> tuna filling -> third crepe -> thin layer of mayo + chopped olives + grated yellow cheese. On the top I spread the last mayo, covered it with yellow cheese and decorated with the remaining 50g olives (in halves).

That’s how I made three crepe cakes in a week and they were all eaten in less than a day.

*The quantity of milk, water and flour is average, depending on the size of the eggs and the size of the used cups.

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