Mediterranean Layered Crêpe Cake Recipe
This is a really great vegetarian recipe that even non-vegetarians will thoroughly enjoy! It is an extremely popular dish served at the Spaanschemat River Cafe at the Constantia Uitsig Wine Farm in Cape Town.
Assembling it takes some time, but otherwise it is not at all complicated to make. You can make the crêpes a day or two ahead, or even longer – just freeze them, well wrapped.
Remember to make the crêpes using a LARGE frying pan. For a dinner party for 6 I would suggest making two because everyone will want a second portion! One is fine as a starter.
Since the success of this recipe is not dependent on exact quantities, you can be more generous with the ingredients, if you so wish. I know Parmesan cheese is expensive, but try not to use the powdered kind one gets in packets!
Prep time: 60 minutes
Cook time: 30 minutes
9 large crÃªpes
500 g (bit more than a pound) courgettes (zucchini/baby marrows), coarsely grated
10 ml chopped fresh mixed herbs
45 ml (3 tablespoons) olive oil
freshly-ground black pepper to taste
250 ml (1 cup) pitted black olives
2 cloves garlic
500 ml (2 cups) tomato and basil sauce (you can buy tomato & basil pasta sauce)
60 ml (Â¼ cup) freshly grated Parmesan cheese
240 g (about Â½ lb) grated Cheddar cheese Directions
Sprinkle the courgettes with a little salt and set aside for 40 minutes to draw out the juice (dÃ©gorger), then squeeze out the liquid with your hands. Fry the courgettes and herbs in 15ml olive oil, stirring until most of the liquid has evaporated.
Season with salt and pepper.
Put olives, garlic and remaining olive oil in a food processor and chop finely to form an olive paste.
Butter a baking dish (slightly larger than the crÃªpes).
Lay down one crÃªpe and brush with 15 ml tomato and basil sauce. Sprinkle
with 15 ml Parmesan and cover with a third of the courgette mixture.
Add second crÃªpe and cover with 15 ml of the tomato sauce and a third of the olive paste.
Add a third crÃªpe and brush with tomato sauce and cover with half of the Cheddar cheese.
Repeat the first three layers.
Next, add a crÃªpe, brush with tomato sauce followed by courgette mixture.
Add another crÃ¨pe and brush with tomato sauce and remaining olive paste.
Cover with remaining crÃ¨pe, brush with tomato sauce and sprinkle with remaining Parmesan.
Cover loosely with foil and bake for 15 minutes at 200Â°C (400Â°F).
Remove foil and bake for another 10 minutes.
Serve a wedge on a plate with a fresh tomato coulis, roasted peppers, olives or garnish of your choice.
(Note: I also make my own Basil Pesto to spread between the layers.)
3 large eggs
250 ml milk
125 ml water
2.5 ml (Â½ teaspoon) salt
250 ml flour
30-45 ml olive oil or melted butter (for frying)
Place all the ingredients in a blender and blend until smooth. Pour the batter into a bowl, cover and allow to rest at least 1 hour before using.
To cook crÃªpes, heat a large crÃªpe pan with a little olive oil or butter. Pour in just enough batter to cover the base of the pan and cook until golden. Turn the crÃªpe over and cook further.
Tomato and Basil Sauce
1 large onion, finely sliced
1 stalk celery, finely chopped
1 large carrot, finely grated
2 cloves garlic, finely chopped
olive oil for frying
15 ml tomato paste
1 can chopped Italian tomatoes
1 small bunch fresh basil, finely chopped
salt and freshly ground black pepper to taste
Fry all the vegetables in the oil with the tomato paste, stirring all the time. When the oil comes to the top, slowly add the tomatoes and the basil. Season to taste and cook slowly for 1 hour.
Makes about 500 ml (2 cups).
How good does this recipe look to you?