Our Savory Crêpe Cake With Bacon & Spinach Aims High
- 5 years ago
Savory Layered Crêpe Cake with Bacon, Spinach, Béchamel Sauce, And Cheese
Bookmark Recipe: https://www.scrumdiddlyumptious.com/savory-crepe-cake
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In North America, pancakes are a breakfast time staple best served with a large helping of syrup. However, crêpes — the humble pancake's French cousin — come in both sweet and savory form and can be enjoyed any time of the day. So when hunger strikes, treat yourself to this rather unconventional recipe that gets the best out of those tasty crêpes.
You'll Need:
For the crêpe mix:
- 1 cup flour
- 3 eggs
- 17 fl oz milk
- 1 pinch of salt
For the filling:
- some butter
- 7 oz diced bacon
- 1 diced onion
- 1¾ cups fresh spinach
For the béchamel sauce:
- 2 tbsp butter
- 3 tbsp flour
- 10 fl oz milk
- salt and pepper
- nutmeg
You'll also need:
- 7 oz shredded mozzarella
- 1 tbsp tomato sauce
Here's How:
1. Prepare the crêpe mix by stirring the flour, eggs, milk, and a pinch of salt into a smooth mixture. The mixture should be enough to produce 10 crêpes.
2. For the filling, melt butter in a pan before frying the bacon off. Now add the diced onion and spinach, frying the ingredients until the spinach has wilted.
3. To prepare the béchamel sauce, first melt butter in a pot. Then add the flour and keep stirring the mix so that no lumps form. Now pour in the milk and season with salt, pepper, and nutmeg.
4. Now it's time to build your cake. To do so, spoon a generous helping of spinach and bacon onto the crêpe and spread it out. After sprinkling on some mozzarella, spread three tablespoons of béchamel sauce on top of that before adding the next crêpe. Keep on building your cake like this until all the crêpes are used up: spinach, cheese, béchamel sauce. To finish, spread some tomato sauce, mozzarella, and béchamel sauce on the uppermost crêpe. Bake the cake at 355°F for 15 minutes.
Bookmark Recipe: https://www.scrumdiddlyumptious.com/savory-crepe-cake
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.
******************************************************
In North America, pancakes are a breakfast time staple best served with a large helping of syrup. However, crêpes — the humble pancake's French cousin — come in both sweet and savory form and can be enjoyed any time of the day. So when hunger strikes, treat yourself to this rather unconventional recipe that gets the best out of those tasty crêpes.
You'll Need:
For the crêpe mix:
- 1 cup flour
- 3 eggs
- 17 fl oz milk
- 1 pinch of salt
For the filling:
- some butter
- 7 oz diced bacon
- 1 diced onion
- 1¾ cups fresh spinach
For the béchamel sauce:
- 2 tbsp butter
- 3 tbsp flour
- 10 fl oz milk
- salt and pepper
- nutmeg
You'll also need:
- 7 oz shredded mozzarella
- 1 tbsp tomato sauce
Here's How:
1. Prepare the crêpe mix by stirring the flour, eggs, milk, and a pinch of salt into a smooth mixture. The mixture should be enough to produce 10 crêpes.
2. For the filling, melt butter in a pan before frying the bacon off. Now add the diced onion and spinach, frying the ingredients until the spinach has wilted.
3. To prepare the béchamel sauce, first melt butter in a pot. Then add the flour and keep stirring the mix so that no lumps form. Now pour in the milk and season with salt, pepper, and nutmeg.
4. Now it's time to build your cake. To do so, spoon a generous helping of spinach and bacon onto the crêpe and spread it out. After sprinkling on some mozzarella, spread three tablespoons of béchamel sauce on top of that before adding the next crêpe. Keep on building your cake like this until all the crêpes are used up: spinach, cheese, béchamel sauce. To finish, spread some tomato sauce, mozzarella, and béchamel sauce on the uppermost crêpe. Bake the cake at 355°F for 15 minutes.