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Savory Mushroom Crepe Cake
A layered festive dish made of thin crepes with a creamy mushroom filling, cheese, and sour cream. Served chilled, easy to slice, and perfect for a celebratory table.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Whisk the eggs with salt and sugar, pour in the milk, add vegetable oil, and gradually whisk in the flour until smooth. Stir in the finely chopped herbs.
Bake thin crepes in a slightly preheated skillet with a small amount of oil—this should yield about 12–14 crepes.
Chop the mushrooms and sauté them in butter until the liquid evaporates and they are lightly browned, then season with salt.
Mix the warm mushrooms with the sour cream and half of the grated cheese to create a creamy mushroom filling.
Layer the crepes on a plate: a crepe, a thin layer of mushroom filling, and a little grated cheese. Repeat until all crepes are used, and top with the remaining cheese.
Chill the cake in the refrigerator for at least 1 hour so the layers set and the cake is easier to slice. Garnish with fresh herbs before serving.
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