-
Mediterranean Layered Crêpe Cake
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! Ingredients
- 9 large crêpes
- 500 g (bit more than a pound) courgettes (zucchini/baby marrows), coarsely grated
- salt
- 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 (¼ cup) freshly grated Parmesan cheese
- 240 g (about ½ lb) grated Cheddar cheese
Directions
- Sprinkle the courgettes with a little salt and set aside for 40 minutes to draw out the juice (dégorger), 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.
- To assemble
- Butter a baking dish (slightly larger than the crêpes).
- Lay down one crêpe 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 crêpe and cover with 15 ml of the tomato sauce and a third of the olive paste.
- Add a third crêpe and brush with tomato sauce and cover with half of the Cheddar cheese.
- Repeat the first three layers.
- Next, add a crêpe, brush with tomato sauce followed by courgette mixture.
- Add another crèpe and brush with tomato sauce and remaining olive paste.
- Cover with remaining crèpe, brush with tomato sauce and sprinkle with remaining Parmesan.
- Cover loosely with foil and bake for 15 minutes at 200°C (400°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.
- Serves 6
- (Note: I also make my own Basil Pesto to spread between the layers.)
- Crêpe Batter
- 3 large eggs
- 250 ml milk
- 125 ml water
- 2.5 ml (½ 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 crêpes, heat a large crêpe 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 crêpe 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).
Share Recipe
Similar Recipes
Leave a review or comment
