Savory Crêpe Cake

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Savory Crêpe Cake
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1 hr 30 min.
ready in 3 h.
Ready in


For the crêpe batter
200 grams
1 generous pinch
350 milliliters
2 tablespoons
Olive oil (for cooking)
For the ground meat filling
500 grams
2 tablespoons
1 tablespoon
150 milliliters
50 grams
black Olives (pitted)
freshly ground Pepper
For the peppers
For the ricotta cream
100 grams
2 tablespoons
2 tablespoons
400 milliliters
1 handful
freshly chopped Fresh herbs (such as savory and thyme)
250 grams
freshly ground Pepper
To serve
Olive oil (for greasing)
2 tablespoons
grated Parmesan (for sprinkling)

Preparation steps


For the batter: Whisk together the eggs, flour, baking powder and milk until smooth then stir in the Parmesan and a pinch of salt. Let rest for about 20 minutes. Working in batches, cook the crêpes until golden brown on both sides. 


For the ground meat filling: Peel the onion and chop. Brown the ground meat in hot oil until crumbly. Mix in the onion and sauté briefly. Sprinkle with the flour then stir in the broth and simmer for about 10 minutes, stirring occasionally. Remove from the heat, mix in the chopped olives and season with salt and pepper.


For the peppers: Preheat the broiler. Rinse the peppers, cut in half, remove the seeds and pith and place, skin-side up, on an oiled baking sheet. Broil for about 10 minutes, until the skin begins to bubble and blacken. Remove from the oven and let cool, covered with a damp cloth. Remove the skin and set some pieces aside for garnish. Dice the remaining peppers. Set the oven to 180°C (approximately 350°F) convection.


For the ricotta cream: Rinse the spinach, trim and blanch in boiling salted water. Squeeze out excess water and chop finely. Melt the butter and flour in a pan and cook until nutty. Gradually stir in the milk and simmer until smooth, stirring occasionally. Remove from the heat, mix in the spinach, ricotta and herbs and season with salt and pepper.


Grease a springform pan (about 12 cm high) (approximately 5 inches) with oil. Alternately layer in all of the ingredients, finishing with a layer of ricotta. Sprinkle with cheese and bake for about 40 minutes, until golden brown.


Remove from the oven, let cool and remove from the pan. 


Serve garnished with the reserved slices of pepper.