The Crepe Cake is a carnival of flavors and we love it. This recipe may seem complex, but it is quite simple once you start making it. And how tasty it is! A warm crepe cake with different stuffing in-between the layers, not only will it satisfy your belly, but will also become one of your favorites. Serve it with a fresh salad or, even better, a bowl of pickles.
AuthorNata AlbotCategoryMain CourseDifficultyIntermediatePlace one crepe in a glass-baking dish.
Spread over the filling made of boiled eggs and scallions, and season with salt.
Cover with another crepe and spread a layer of pickled cabbage with carrots, stewed with one egg.
Continue with another crepe and mashed potatoes with fried onions and ground pepper.
Lay down the fourth crepe and spread the liver pâté.
Repeat the layers in the same order.
Brush the cake with sour cream and sprinkle with grated cheese. Bake for 20 minutes over medium heat.
Ingredients
Directions
Place one crepe in a glass-baking dish.
Spread over the filling made of boiled eggs and scallions, and season with salt.
Cover with another crepe and spread a layer of pickled cabbage with carrots, stewed with one egg.
Continue with another crepe and mashed potatoes with fried onions and ground pepper.
Lay down the fourth crepe and spread the liver pâté.
Repeat the layers in the same order.
Brush the cake with sour cream and sprinkle with grated cheese. Bake for 20 minutes over medium heat.
Notes
Serve hot, sprinkled with some chopped fresh herbs.