Looking for a special occasion show-stopper This smoked salmon and cream cheese crepe cake will deliver the wow factor.
- Grease and line a 20cm springform cake pan with cling wrap, leaving plenty overhanging the sides.
- For the crepes, combine flour, milk, eggs and butter in a food processor, season with salt and pepper, then process until smooth. Strain into a jug, then stand at room temperature for 30 minutes.
- Meanwhile, roughly chop 150g smoked salmon and set aside. Place the remaining salmon in the cleaned processor with the cheese, milk, chives, capers, lemon zest and juice.
- Process until smooth, then transfer to a bowl and fold through the chopped salmon.
- Spray a 20cm crepe pan with olive oil spray and place over medium heat.
- Pour in enough batter just to coat the base of the pan (about 1/4 cup or 60ml), returning any excess to the jug. Cook for 1-2 minutes each side until light golden, stacking crepes between sheets of baking paper as you go, to make about 25 crepes. Allow to cool.
- To assemble the cake, layer the pancakes in the pan, spreading each with a thin layer of the filling and finishing with a crepe. Fold in the overhanging wrap to cover, then press down gently. Chill overnight to set.
- When ready to serve, transfer the cake to a serving platter, then cut into thin slices and serve with lemon wedges and a green salad
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