Savory Pancake Cake (Crêpe Stack)
Original, beautiful, perfect for a holiday table! A savory pancake cake is an unusual appetizer that, unlike a sweet cake, is served at the start of the meal. It's filling and eye-catching, and a cake like this with two kinds of filling will stick in your guests' memory for a long time.
Cooking method
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Step 1:
How do you make a savory pancake cake? Gather the ingredients. Take the milk and eggs out of the fridge ahead of time — the batter mixes better with room-temperature ingredients. Add the ginger and pepper to taste; they're optional.
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Step 2:
Make the crêpes first. How do you make crêpes? Crack the eggs into a suitably sized bowl. Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria; it's best to use a food-safe wash and a brush. Beat the eggs with the salt and sugar. You can use a mixer or just a whisk.
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Step 3:
Add the warm milk and warm water to the eggs and mix.
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Step 4:
Sift the flour and baking soda into the batter and mix. Sifting not only removes any debris from the flour but also aerates it — the crêpes come out softer and more tender. Add the ground pepper, salt, and ground ginger.
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Step 5:
Mix the batter until the lumps are gone. You want a slightly runny batter. If it's too thick, thin it with warm water or warm milk to the right consistency. If, on the other hand, it's thinner than it should be, add a little more sifted flour. A lot depends on the size of the eggs and the quality of the flour. Let the batter rest for 10–15 minutes so the flour absorbs all the liquid — this improves it.
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Step 6:
In a greased skillet, cook the crêpes on both sides until golden. Stack the finished crêpes one on top of another.
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Step 7:
Gather the ingredients for the cheese-and-sprat filling. The smoked processed cheese can be swapped for any other cheese: a soft processed cheese (Druzhba- or Yantar-type) or a regular hard cheese like a mild yellow cheese. Choose a natural cheese with no vegetable-fat substitutes. Lift the sprats out of the tin, draining off as much of the oil as you can.
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Step 8:
How do you make the filling? Mash the sprats with a fork.
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Step 9:
Grate the smoked processed cheese on the coarse side of a grater.
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Step 10:
Combine the sprats, cheese, and mayonnaise. You can use store-bought mayonnaise or make your own at home.
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Step 11:
Mix the filling well. The first filling is ready.
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Step 12:
Gather the ingredients for the egg-and-garlic filling. Boil and cool the eggs beforehand. Peel the garlic.
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Step 13:
Peel the eggs and grate them on the coarse side of a grater.
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Step 14:
Press the garlic through a garlic press.
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Step 15:
Combine the eggs, garlic, mayonnaise, salt, and pepper. Mix. The second filling is ready.
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Step 16:
Assemble the cake. Put the first crêpe on a large plate and spread it with the sprat filling.
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Step 17:
Cover with a second crêpe and spread it with the egg filling.
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Step 18:
Alternating the fillings this way, build a tall cake. The smaller your skillet's diameter, the taller the cake. Leave the top crêpe unspread.
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Step 19:
Decorate the top of the cake with sliced boiled egg, sprats, and parsley. Refrigerate it for a couple of hours to let the layers meld, then serve. Enjoy!
- How do you hard-boil eggs? To keep the eggs from cracking while they cook, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then drain and cover with cold water to cool. The sudden temperature change makes the shells easier to peel.
- It's better to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mixed with mayonnaise in any proportion you like — this lowers the dish's calorie count.
- Important! The wrong pan can ruin even the best recipe. For all the details on how to choose the perfect pan for different dishes, see here.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley - 45 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salad mayonnaise, 50% fat - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provençal mayonnaise - 624 kcal/100g
- Provençal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Smoked sprats - 363 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Smoked processed cheese - 268 kcal/100g
- Ground ginger - 335 kcal/100g
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