Crepe cake with ham and cheese
Description
The pastry is easy and quick to make. When serving the crepe cake with ham, cut it into portions and brew fragrant tea, or serve the dish with a vegetable salad. This savory cake is perfect for a festive table or a buffet.
Instructions
- 1
Step 1
Prepare the ingredients listed. You can make the pancakes with water, milk, or kefir—whichever you prefer.
- 2
Step 2
Crack the chicken eggs into a deep bowl, add the salt, and pour in water or milk of any fat content. Whisk for about 1 minute.
- 3
Step 3
Add the wheat flour and gently mix it in so no lumps form. Pour in the vegetable oil and let the dough rest for 15–20 minutes.
- 4
Step 4
Cook the pancakes in a preheated skillet for one minute on each side.
- 5
Step 5
Place the pancake on a plate and spread it with sour cream of any fat content or mayonnaise. Dice the ham into small cubes, and grate the cheese on a fine-holed grater. Place some of the diced ham on the sour cream.
- 6
Step 6
Cover with a second pancake and spread sour cream on it. Arrange the cheese slices on the pancake, but not all of them—keep some for the other layers.
- 7
Step 7
The third layer — dice the washed tomato with the core removed and place it on the crepe spread with sour cream.
- 8
Step 8
Assemble the whole crepe cake in this way, alternating different fillings. The top layer should be the cheese one. Refrigerate the dish for 30 minutes so the layers can soak through.
- 9
Step 9
After soaking, garnish the dish to taste and serve.