This multilayered crêpe cake is made with two types of cheesy crêpes and a filling of mushrooms, chicken and cream cheese. It's a Russian favourite for special occasions.
2 people made this
For the crêpes
350g Gouda or Cheddar cheese, grated
5 tablespoons plain flour
1 carrot, grated
1 tablespoon oil
1 small bunch fresh dill, finely chopped
For the filling
1 onion, diced
vegetable oil, for frying
250g mushrooms, chopped
salt and pepper to taste
200g cream cheese
100 to 150g mayonnaise
2 cloves garlic, finely chopped
chopped fresh dill, to taste
300g cooked chicken, diced
1 cucumber, thinly sliced
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Beat eggs with mayonnaise, then add grated cheese and flour; mix well. Divide batter into two equal parts.
Gently cook the grated carrot in the oil over medium heat till softened, about 5 minutes. Add to one portion of batter, then add the dill to the other portion.
Preheat a non-stick or well seasoned cast-iron frying pan over medium-low heat. Pour in 2 tablespoons of batter. Spread by rotating the pan in a circular motion. Flip when edges are crispy. Remove when browned and dry on the other side. Repeat with remaining batter. You will end up with a stack of dill crêpes and a stack of carrot crêpes.
For the filling: fry onion in a bit of oil over medium-low heat for 5 minutes, or till softened. Add chopped mushrooms and cook another 5 minutes, until liquid evaporates. Remove from heat and season to taste.
Blend cream cheese and mayonnaise, then add garlic, dill, salt and pepper.
Assemble the crêpe cake: start with a dill crêpe, spread it with cream cheese mixture, add a layer of mushrooms. Top with a carrot crêpe, spread with cream cheese mixture and top with chicken. Repeat layers until all crêpes are used up.
Decorate crêpe cake with thinly sliced cucumber. Cover and chill until serving.