Any Vegetable Crepe Cake

This stacked crepe cake is as versatile as it is impressive: layers of golden crepes sandwich fillings of your choice, creating a delicious and colourful main dish suitable for dinner, lunch, or a special brunch.

Use the method I’ve outlined below to create your own version. I’ve opted to use red peppers, green zucchini, and hearty mushrooms for a savoury and colourful filling — also consider using baby spinach, thinly sliced eggplant, pumpkin, sweet potato, sun dried tomatoes, or artichokes.

Serves: 6-8 depending on appetites
Cooking time: 40 minutes hands-on, plus baking
Difficulty: Easy

Ingredients:

  • 1 onion sliced into rounds
  • 2 medium zucchini, ribboned or match sticked
  • 2 medium capsicums / bell peppers, sliced very thinly
  • 3 cups small mushrooms, sliced finely
  • 3 cups shredded mozzarella or cheddar cheese, or a blend of your favourite kinds
  • 3/4 cup crumbled fresh feta cheese
  • 8-12 crepes already made (use the basic crepes recipe)

Pre-heat your oven to 400 F / 200 C. Ribbon your zucchini and spread out onto two lightly greased baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Set your oven to grill, and pop the zucchini in, cooking for about 5 minutes, or until zucchini have brightened in colour and the thinnest ribbons are starting to go golden. Meanwhile, finely slice your peppers (capsicums) and repeat the same process, grilling them for about 10 minutes until softened and going a little golden on a few tips.

Slice up mushrooms and onions; saute each on the stove with a bit more olive oil and salt and pepper. Saute onions on medium-high heat until the edges start to turn golden-brown and the rest is nice and soft. Saute mushrooms until quite golden-brown in colour.

Let vegetables cool so you can handle them (or just use kitchen tongs). Line a 9″ or 10″ baking dish (I used a springform pan which worked really, really well!) with good-quality baking paper. Lay down one crepe, sprinkle lightly with grated cheese, and lay down one layer of the vegetables. Careful not to lay them on too thick! Aim for about 6-8 layers. Start and end each layer with a bit of grated cheese, and use your imagination for combining vegetables and where to put the feta, etc. I opted to alternate my zucchini and peppers so as to get a good colour contrast going on.

Finish the cake with a final crepe. Cover in tin foil, and bake for 45-55 minutes in a 350 F / 180 C preheated oven, removing the tin foil in the last 10-15 minutes of baking. I actually stuck a meat thermometer into the middle of mine to see how it was doing on the inside, and at about the 50 minute mark it was at 160 F / 70 C (about the same as ham and pork), and the cheese was perfectly melty. Go for shorter or longer depending if you have a hot or cool oven; mine is pretty warm since it’s gas and convection.

Et voila! Let the cake cool slightly before serving; if using a springform pan, pop it open and transfer to a plate for serving.

Crispy and golden from baking!

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