Savory Crêpe Cake with bacon and spinach aims high

In North America, pancakes are a breakfast time staple best served with a large helping of syrup. However, crêpes — the humble pancake's French cousin — come in both sweet and savory form enjoyed at any time of the day. So when hunger strikes, treat yourself to this rather unconventional recipe that gets the best out of those tasty crêpes... 

You'll need:

For the crêpe mix:

  • 1 cup flour
  • 3 eggs
  • 17 fl oz milk
  • 1 pinch of salt

For the filling:

  • some butter
  • 7 oz diced bacon
  • 1 diced onion
  • 1¾ cups fresh spinach

For the béchamel sauce:

  • 2 tbsp butter
  • 3 tbsp flour
  • 10 fl oz milk
  • salt and pepper
  • nutmeg

You'll also need:

  • 7 oz grated mozzarella
  • 1 tbsp tomato sauce

Here's how:

  1. Prepare the crêpe mix by stirring the flour, eggs, milk, and a pinch of salt into a smooth mixture. The mixture should be enough to produce 10 crêpes.
  2. For the filling, melt butter in a pan before frying the bacon. Now add the diced onion and spinach, frying the ingredients until the spinach has wilted.
  3. To prepare the béchamel sauce, first melt butter in a pot. Then add the flour and keep stirring the mix so that no lumps form. Now pour in the milk and season with salt, pepper, and nutmeg. 
  4. Now it's time to build your cake. To do so, spoon a generous helping of spinach and bacon onto the crêpe and spread it out. After sprinkling on some mozzarella, spread three tablespoons of béchamel sauce on top of that before adding the next crêpe. Keep on building your cake like this until all the crêpes are used up: spinach, cheese, béchamel sauce. To finish, spread some tomato sauce, mozzarella, and béchamel sauce on the uppermost crêpe. Bake the cake at 355°F for 15 minutes.

So what are you waiting for? It's time to tackle this delicious tower of French-inspired savory goodness! And if you'd like to try a sweet version of this innovative cake, take a look at this recipe. Bon Appétit!

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Also hefty