Sharing its origins from the Brittany region in France, crepes are consumed daily in that country, especially during the celebration of Candlemas, traditionally served with a glass of cider. In this French region, two types of crepes are distinguished: those made with soft wheat, reserved for sweet dishes, and those...
Ingredients
For the crepe batter
Flour300g
eggs6
Salt1tsp
Milk750mL
Butter (melted and cooled)30mL
For the filling
Prosciutto (or cured ham)300g
For the sauce
- Butter100g
- Flour150g
- Milk1L
Thyme1tsp
Sage1tsp
Grated Parmesan cheese1cup
Black pepper1tsp
Nutrition (per serving)
Calories
570.0kcal (28.5%)
Protein
22.5g (45%)
Carbs
47.5g (17.27%)
Sugars
6.0g (12%)
Healthy Fat
15.3g
Unhealthy Fat
20.0g
% Daily Value based on a 2000 calorie diet
How to make Savory Crepe Cake
For the crepe batter
- Step 1
Place all the ingredients in a blender and blend until you achieve a smooth, liquid batter.
- Step 2
Let the batter rest in the refrigerator for 30 minutes.
- Step 3
Cook the crepes in a non-stick pan and set them aside.
For the sauce
- Step 1
In a saucepan, melt the butter. Once melted, add the flour and mix vigorously.
- Step 2
Gradually add the milk while stirring continuously over low heat until the mixture thickens.
- Step 3
Remove from heat and add the grated Parmesan cheese, black pepper, and aromatic herbs. Return to low heat and cook until the cheese is fully melted.
- Step 4
Remove the white sauce from the heat and let it cool.
Assembly
- Step 1
In a serving dish, place one crepe as the base. Cover it with a layer of white sauce, sprinkle chopped prosciutto over it, and place another crepe on top.
- Step 2
Repeat the process, layering crepes, sauce, and prosciutto, until you finish with a crepe on the top layer.
Nutrition (per serving)
Nutrition (per serving)
Calories
570.0kcal (28.5%)
Protein
22.5g (45%)
Carbs
47.5g (17.27%)
Sugars
6.0g (12%)
Healthy Fat
15.3g
Unhealthy Fat
20.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the batter is smooth and lump-free for perfectly thin crepes.
Let the batter rest to allow the flour to fully hydrate, resulting in better texture.
Cook the crepes on medium heat to avoid burning and ensure even cooking.
Use freshly grated Parmesan cheese for a richer flavor in the sauce.
Serve the crepe cake warm for the best taste and texture.
FAQS
Can I use a different type of ham for the filling?
Yes, you can use any type of cured ham or even cooked ham as a substitute for prosciutto.
Can I make the crepes ahead of time?
Yes, you can prepare the crepes ahead of time and store them in the refrigerator, separated by parchment paper, for up to 2 days.
Can I freeze the crepe cake?
It is not recommended to freeze the crepe cake as the texture of the crepes and sauce may change upon thawing.
What can I serve with the crepe cake?
You can serve the crepe cake with a side of salad or a light mayonnaise-based sauce for added flavor.
Can I make this recipe gluten-free?
Yes, you can substitute the wheat flour with a gluten-free flour blend to make the recipe gluten-free.
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