Savoury crêpe cake

Crêpes

1. Mix all the ingredients and leave the batter to rest in the fridge for 1/2 -1 h.
2. Cook the crêpes as you assemble the cake, with the rest of the filling ingredients already prepared.

Filling

1. Slice the aubergine thinly and griddle it.
2. Cook the pepper in the oven or microwave. I microwaved it first covered with cling film for 4-5 min, then uncovered for about another 4 min (it depends on your microwave, so keep checking whether it’s done). Then add salt and a little oil.
3. Put the onion strips in a frying pan with a teaspoon of sugar and let them cook over a very low heat.

Assembly

1. Lay down a crêpe, spread it with mayonnaise and add the aubergine, another crêpe, cream cheese, another crêpe, slices of ham, another crêpe with mayonnaise and the pepper and onion, another crêpe, cream cheese and a final crêpe also spread with mayonnaise. Decorate with avocado and cherry tomatoes (I salted them).
2. Done!

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 260 g	100 g	% IR*	Share
Energy	460 kcal	177 kcal	23 %
Fat	29 g	11 g	41 %
of which saturates	7.7 g	3 g	39 %
Carbohydrate	37 g	14 g	14 %
of which sugars	17 g	6.5 g	19 %
Fibre	4 g	1.5 g	—
Protein	16 g	6.2 g	32 %
Salt	2.7 g	1.1 g	46 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Cream cheese spread: 20 g per serving
• Mayonnaise: 10 g per serving
• Sugar: 10 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos