Savory Crêpes Cake
Today, I made a savory crepes cake, and it turned out to be delicious! A spontaneous mix of Mediterranean and Indian flavors. It was a great dish that we both really enjoyed.
The base was made from my husband’s famous Sunday pancakes (our vegan crepes), which always come out light and spongy.
For the first layer of filling, I roasted courgettes in good Portuguese olive oil. The next layer featured parasol mushrooms that I foraged here on the Quinta, browned in olive oil and soy sauce. These added a nice earthy taste.
Fresh cherry tomatoes from the gardens here went into another layer.
Then a béchamel sauce that tied everything together. I made it with quick homemade oat milk, due to a lack of plant milk in stock, but in fact I integrated it as a very wise part of the recipe, as homemade oat milk thickens faster. I infused it with lime zest from our friend’s garden up North, and my homemade garam masala powder for a gentle Indian twist.
Last but not least, cooked broccoli florets, sprinkled with mediterranean Sunday.
Layering everything together created a nice balance of flavors and textures. Simple ingredients came together to make something special, without too much fuss. We loved how it turned out—an easy, flavorful dish that brought together a mix of our favorite tastes.
Enjoy!
Savory Crêpes Cake
Ingredients
- 6 crêpes see recipe link in the instructions below
- 2 handfuls cherry tomatoes
- 1 small broccoli
- ca. 10 cm courgette
- 2 parasol mushrooms (alternatively 5-6 champignons or other mushrooms)
- 1 splash soy sauce
- 1 tsp dried herbs
For the béchamel
- 1 tbsp plant butter or oil
- 1 tbsp flour (can be oat, whole or white wheat)
- 3/4 cup homemade oat milk (see recipe link in the instructions below)
- 1/3 tsp turmeric powder
- 1/2 tsp garam masala powder
as well
- oil, salt and pepper
Instructions
- Prepare the crêpes – following the instructions here (or if using leftover crêpes, place them on a plate, wrap in alu foil and place them in the oven preheated to 60°C).
- Cut the cherry tomatoes in slices.
- Divide the broccoli head into florets. Cook in water or steam until done. Drain, preserving 1/2 cup of the cooking liquid.
- Cut the courgette into strips of approx. 1 cm. Heat 2 tbsp (olive) oil in a pan and roast the courgette until nicely browned. Set aside.
- Cut the mushrooms into pieces.Heat 1 tbsp oil in a non-stick pan, roast the mushrooms until they have shrunk and are starting to brown.Add a splash of soy sauce, let sauté for another half to 1 minute, stirring constantly. Set aside.
- Prepare the oat milk, following the instructions here.
- Make a roux with the butter and flour (melt the butter, dust with the flour, let develop flavor for ca. 30 seconds). Slowly whisk in the milk, continue to cook on low heat until it thickens. Add the turmeric and garam masala. Season well with salt.You might want to add up to 1/2 cup broccoli cooking liquid, to get a thick but still saucy consistency.
- Place the courgette onto the first crêpe. Sprinkle with some dried herbs. Place another crêpe on top.
- Cut the broccoli florets into slices. Place 2/3 of them onto the 2nd crêpe. Spread a little less than half of the béchamel over them. Place another crêpe on top.
- Now nicely place the tomatoes on the 3rd crêpe. Place another crêpes on top.
- Combine the mushrooms with the remaining béchamel, spread the mixture evenly onto the 4th crêpe. Place another crêpe on top.
- Place the remaining broccoli on the 5th crêpe. Sprinkle with some salt. Finish with the last crêpe.
- Garnish the crêpe cake with black pepper.