Crepes Cake

I have noticed a recent food trend on food blogs -crepes cake. Obviously  I had to try to make one. I would lie to you, if I said that this recipe is low-fat or healthy or good for you. But it tastes so amazing that for once even I forgot about the cream, cream cheese and cheese that went into this delicious creation. You can make any filling to satisfy any of your cravings.You have several options for the crepes. You can either use the recipe that I featured in the past (minus the vanilla extract), make any of your favorite savory crepes from your recipe box, or just buy a frozen bunch at a supermarket (which is what I obviously did).

Ingredients: 8 oz mushrooms finely chopped, 2 shallots diced, 1 cup shredded mozzarella cheese (plus an additional 1/2 cup to sprinkle on top), 1/2 cup cream, 1 package of smoked salmon, 4 oz chive and onion cream cheese, 2 1/2 tablespoons butter, 8 crepes of your choice, salt and pepper to season

Begin by melting the butter on a skillet on medium heat. Add the shallots

Next add the mushrooms, salt and pepper. Saute until both the shallots and mushrooms have softened. This should take anywhere from 7 to 10 minutes. When the mushrooms and shallots have softened, add the cream, flour and whisk together.

Let the liquid reduce by half and add the cheese.

Stir the cheese in until it melts and take the skillet off the stove. Next spread cream cheese on 3 of the crepes.

Layer smoked salmon evenly across the 3 crepes with cream cheese

Cover with another crepe and add a layer of mushroom mixture

Cover with another crepe with cream cheese and salmon and close with a crepe. Top the crepe with more mushroom mixture. Repeat these same once more. When you place your final crepe, spread the remains of the mushroom mixture on top and sprinkle with cheese.



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Filed under Fish, Main Course

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