Savory crеpe cake

For the crepe base:
2 eggs, 250 ml probiotic yogurt with inulin, 1 tbsp sunflower or olive oil, 200 g buckwheat flour, 100 ml water, ¼ tbsp baking soda, a pinch of salt

For the filling::
300 g roasted sweet peppers, 50 ml vinegar, 30 ml olive oil, 1 clove of garlic, 125 g cream cheese, 100 ml sour cream, 150 g pesto, 50 g wallnuts.

First, let’s make the crêpes. : Whisk the eggs until frothy. Add the oil, yoghurt and water to the egg mix. Stir in the buckwheat flour, mixed with the baking soda and a pinch of salt. Stir until the mixture is smooth and has the consistency of thin cream. Test the first pancake. The batter should easily cover the whole surface of the frying pan. If it is too thick, add a little water. Once the pancakes are ready, leave them to cool completely while trying not to eat them.
Marinate the roasted peppers in olive oil, vinegar, garlic and salt at least 2-3 hours in the fridge. In the meanwhile mix the cream cheese, sour cream and a pinch of salt into a smooth mix. Spread some of the cheese mix on the first crêpe, place the next crêpe on top and spread cream on it as well. When the third crêpe is in place, spread the marinated peppers evenly, having previously drained the marinade. Spread the cheese mix on the fourth crêpe and follow it with a crêpe with pesto. Spread cheese mix on all remaining pancakes. When you’ve reached the last one, spread cheese mix on it and decorate richly with walnuts. If you have leftover peppers, you can also use them as decoration.
Let the cake set in the fridge for at least an hour before serving. If you can resist.
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