This crêpe cake is very popular at parties, where everybody brings a savoury or sweet dish to share with friends and family. A big slice of this cake, with salad next to it and maybe even more cheese, is a great snack. We usually serve it cold, so there is no hurry to eat it at a certain time.
It is very easy to make…but beware of the smoke in the kitchen when making crêpes. This is actually the reason why I don’t make crêpes very often: all that smoke just for a couple of crepes with jam. However, this cake is totally different, and it is all worth the mess. Plus, you can make it a day ahead of your party.
For the crepes (you will need around 10-12)
150g plain flour
400ml semi-skimmed milk
1 tbsp sunflower oil
1 pinch of salt
extra oil for frying
For the filling
50g creme fraiche
100g Cheddar cheese
150g goats cheese
Mix all the ingredients together until incorporated and put in the fridge to rest for 30 minutes.
Put the spinach in a colander (if you don’t have one big enough, work in batches). Put the kettle on and put hot water over the spinach, to reduce its volume. Set aside in a sieve over a pan to drain.
When cool enough to handle, squeeze as much water a possible out of the spinach. I use my hands, get a handful of spinach and squeeze as hard as possible. Put all the spinach in a food processor.
Add the rest of the ingredients. It needs to have the consistency of a pesto. If you taste it and think that you need more cheese, put some more. This is really up to you.
I used a 20cm cake tin for the cake, so I needed a 20cm frying pan for frying the pancakes. I didn’t have one, but I had a 20cm pastry ring instead. I places the ring in the frying pan, then poured the crepe batter. In this way, the crepes were the same size and with smooth edges. You can make them as thick or as thin as you like, but once you decided on this, try to have all the crepes the same thickness.
It’s time to bring it all together. In the 20 cm cake tin, put one crepe, then spread a spoonful of the spinach mixture. Add another crepe on top, and repeat the process with all of them, finishing off with one crepe at the top.
I like to sprinkle more cheese on top before I put the cake in the oven, at 160C for 15 minutes. Once baked, you can serve it warm with steamed potatoes; or cold, with rocket salad and more creme fraiche.