Christmas Crepe Cake
Inroduction
About this Recipe
By: Sheridan Rogers
Here’s a terrific idea for the vegetarians in the family for Christmas – light feathery crepes layered with basil pesto, roasted red capsicums, ricotta and soft goats cheese (I also added a few slices of fetta through the layers).It’s also a good one to take with you on a picnic.
Ingredients
- plain flour/all-purpose flour 200g
- salt 1/2 teaspoon
- free range or organic eggs 3
- milk (or half milk/half water) 375ml
- oil 2 tablespoons
- Red and Green Filling:
- homemade basil pesto 200g
- red capsicums roasted, peeled and cut into strips
- fresh full fat ricotta 200g, washed, dried and finely chopped
- soft goats cheese 100g
- finely grated parmesan 50g, grated or finely chopped
Line a springform tin with plastic wrap. Choose a tin the same size as your crepe pan (I used an 18cm non-stick pan). To make the crepe batter, sift the flour and salt into a medium bowl. Whisk together the eggs, milk and oil in a jug. Make a well in the centre and pour in the milk mixture, whisking until smooth. Set aside, covered, for about an hour. Add more liquid if needed to make a fresh cream-like mixture. Heat the crepe pan, lightly spray with oil. Pour in enough mixture to thinly coat the base of the pan, tilting and turning the pan to spread it evenly. Cook 30 seconds then flip over using a spatula. Cook the other side and turn onto a plate. Repeat until all the batter is used, giving it a good stir occasionally. There should be 12-14 crepes. Layer the cakes into the prepared tin, spreading each crepe alternately with pesto, ricotta, goats cheese and capsicum strips (reserve a few capsicum strips to decorate the top). Sprinkle with a little grated parmesan. Finish with a crepe and cover with plastic wrap. Place a plate on the top to weight it down slightly and chill overnight. To serve: Unmould the cake onto a serving platter and decorate with a few capsicum strips (and/or spread the top with pesto). Serve at room temperature.