Savory Crêpe Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,667 cal. | (222 %) | ||
| Protein | 210 g | (214 %) | ||
| Fat | 310 g | (267 %) | ||
| Carbohydrates | 261 g | (174 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.1 g | (104 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 48.5 mg | (404 %) | ||
| Vitamin K | 584.5 μg | (974 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 4.3 mg | (391 %) | ||
| Niacin | 79.4 mg | (662 %) | ||
| Vitamin B₆ | 4.8 mg | (343 %) | ||
| Folate | 950 μg | (317 %) | ||
| Pantothenic acid | 10.2 mg | (170 %) | ||
| Biotin | 119.3 μg | (265 %) | ||
| Vitamin B₁₂ | 23.9 μg | (797 %) | ||
| Vitamin C | 1,242 mg | (1,307 %) | ||
| Potassium | 6,262 mg | (157 %) | ||
| Calcium | 2,373 mg | (237 %) | ||
| Magnesium | 500 mg | (167 %) | ||
| Iron | 22.6 mg | (151 %) | ||
| Iodine | 246 μg | (123 %) | ||
| Zinc | 30 mg | (375 %) | ||
| Saturated fatty acids | 118.7 g | |||
| Uric acid | 873 mg | |||
| Cholesterol | 1,061 mg | |||
| Complete sugar | 76 g |
Ingredients
- For the crêpe batter
- 2 eggs
- 200 grams Pastry flour
- 1 generous pinch Baking powder
- 350 milliliters milk
- 2 Tbsps Parmesan
- salt
- olive oil (for cooking)
- For the ground meat filling
- 1 onion
- 500 grams Ground meat
- 2 Tbsps olive oil
- 1 Tbsp Pastry flour
- 150 milliliters Beef broth
- 50 grams black Olives (pitted)
- salt
- freshly ground peppers
- For the peppers
- 5 Red Bell pepper
- olive oil
- For the ricotta cream
- 100 grams Spinach
- salt
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 1 handful freshly chopped Fresh herbs (such as savory and thyme)
- 250 grams Ricotta cheese
- salt
- freshly ground peppers
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.
