Savory Zucchini Crepe Cake

Assemble a savory layer cake made with crepes and zucchini jam. Dust it with cheese and lardons before baking it to perfection in the oven. Serve it to the oohs and aahs of appreciative eaters. Even veggie-resistant kids may find this “cake” too good to push away.

Savory Zucchini Crepe Cake Recipe

INGREDIENTS

For the Crepes:
2 whole eggs, beaten
1 ¼ cups whole milk or half-and-half
2 tbsp unsalted butter, melted
1 cup all-purpose flour
½ tsp kosher salt

For the Zucchini Filling:
2 large garlic cloves, minced
1 large shallot, minced
3 medium zucchini or about 1 ½ lb, grated and liquid squeezed out a bit
2 packages cream cheese, room temperature
4 oz grated Gruyère, or any other low-moisture melting cheese
Salt and pepper to taste

INSTRUCTIONS

For the Crepes:

1. Combine all ingredients in the blender just until smooth.
2. Refrigerate for at least 30 minutes or overnight.
3. Using a seasoned crepe pan or nonstick skillet, cover the surface of the pan with ¼-inch of batter. Sauté just until golden. Separate each crepe with wax paper. Yields 10-12 small crepes.

For the Zucchini Filling:

1. Sauté garlic until lightly browned and add shallot. Cook for another 5 minutes.
2. Add zucchini and cook for about 5 minutes. Set aside and let cool.
3. Combine cream cheese and Gruyère, and mix until spreadable. Add zucchini mixture.

To Finish:

1. Preheat oven to 350 degrees.
2. Top each crepe with filling and spread evenly; stack each crepe in a baking dish and finish with more grated cheese on top.
3. Add bacon lardons (optional); bake for 20-25 minutes until lightly browned on the top and filling is melting. Cut and serve.

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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