Spinach, Tomato and Roquefort Crepe Cake
Ingredients
- Ingredients
- 6 eggs
- 400 grams Pastry flour
- 500 milliliters milk
- salt
- 1 kilogram Spinach
- 2 garlic cloves
- freshly grated Nutmeg
- 1 kilogram Tomatoes
- 400 grams Crème fraiche
- 200 grams Roquefort cheese
- 3 Tbsps butter
- 200 grams thinly sliced cured pork loin (or prosciutto)
Preparation steps
Whisk together the eggs, flour, milk and salt until smooth. Cover and let stand for about 20 minutes.
Blanch the spinach in boiling salted water until wilted. Remove with a slotted spoon and drain well. Briefly blanch the tomatoes, set one aside and thinly slice it. Peel, core, quarter and dice the rest. Peel and mince the garlic. Mix the spinach, diced tomatoes and garlic together and season with salt pepper and nutmeg. Mix the creme fraiche and Roquefort cheese together until smooth.
Heat a bit of butter in a non-stick pan and ladle a thin layer of the crepe batter in. Cook until golden brown on both sides, remove from the pan and continue with the remaining batter.
To assemble, place one crepe on a baking sheet lined with parchment paper. Spread a bit of the Roquefort creme fraiche onto the crepe, top with a bit of the spinach and tomato mixture and a few slices of cured pork. Repeat with another crepe, Roquefort creme fraiche, spinach and tomatoes and cured pork. Continue layering until all of the ingredients have been used, finishing with a layer of Roquefort creme fraiche and the reserved tomato slices.
Transfer to an oven that has been preheated to 200°C (approximately 400°F) and bake for 10 minutes. Remove from the oven, cool slightly, slice and serve.
