Ham and Cheese Crêpe Cake
This layered “cake” of cold crêpes, herbed goat cheese, and sliced ham is an unusual first course or substantial appetizer. It takes some work to make at least 25 crêpes and to assemble, but the payoff in flavor and appearance is worth it. The good thing, too, is that you need to make a whole bunch of crêpes, so if your crêpe game is a little weak, by the end of this recipe you’ll be a pro, ready to move on to other crêpe dishes.
For more, check out our Mushroom, Spinach and Parmesan Crêpes; Strawberry Shortcake Crêpes; and Chocolate Almond Dessert Crêpes.
- 6 eggs
- 1 1/2 cups milk
- 1 1/2 cups water
- 6 tablespoons unsalted butter (3/4 stick), melted, plus more for cooking
- 3/4 teaspoon salt
- 3 cups flour
- 20 ounces goat cheese
- 1/4 cup Parmesan
- Salt and pepper
- 1/4 cup chopped fresh herbs—anything you like (except rosemary): curly parsley, thyme, chervil, oregano, etc.
- 1/2 pound good sliced deli ham
1In a blender add eggs, milk, water, butter, salt, and flour. Blend on high for 7-10 seconds until everything is well combined. Do not overblend as this will make your crepes chewy.
Allow the batter to rest in the fridge for 30 minutes to 1hour.
2In the meantime, use a food processor and add the goat cheese, Parmesan, and some salt and pepper. Blend until well combined. Add more salt and pepper to taste here if you like. Add herbs, pulse the processor just a few times until the herbs have broken up and are mixed in well. If your goat cheese is very dry, try adding 1 tablespoon heavy cream at a time until your mixture is smooth.
3On medium heat, In a small nonstick pan, spread a small amount of butter. Using a 1/4-cup measuring cup, scoop some of the batter into the pan. Tilt the pan around to make a perfect circle with the batter. Keep them warm in a dish under a towel in the oven. Repeat this until you have at least 25 perfect crêpes.
4To assemble, using a springform pan, start with two crêpes at the bottom. Using a small offset spatula, spread the goat cheese mixture until the first layer is completely covered. Add another crêpe and repeat. Add another crêpe and lay out a single layer of ham. Ensure that you are keeping everything even by pressing on the center from time to time. Now repeat the layers again. Crêpe, mixture, crêpe, mixture, crêpe, ham. And so on. Do this until you have reached the top. You want to finish with the mixture on top to seal everything in. When done, cover with plastic wrap and allow to set the fridge for at least 1 hour.
5To serve, using a pairing knife cut around the edges of the pan to loosen the cake from the pan. Open the spring form and remove the cake. Slice and enjoy.
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