Savory Crepe Cake with Crème Cheese, Cucumbers, Dill and Kalamata Olives
The savory crepe cake evokes my childhood memories. My mom will make it every year for her engagement anniversary celebration. I love the elegant look and the light delightful taste of the cake.
CREPES
20 crepes
4 large size eggs
2 cups milk
1-1/2cup flour
2 tablespoons butter
½ teaspoon Kosher salt
FILLING
1 cucumber, pilled, paper thick slices
½ lbs cream cheese, room temperature
¼ cup diced dill
2 hard-boiled eggs
KALAMATA OLIVES SPREAD
¼ cup kalamata olives, pitted
1-2 tablespoons olive oil
Blend the ingredients until smooth.
DIJON SPREAD
2 tablespoons light mayonnaise
½ tablespoon Dijon mustard
2 tablespoons crème fraiche
pinch of freshly ground black pepper
Mix all the ingredients until homogeneous texture.
Find the full recipe at the February issue of MAZA Cooking Journals available at the iTunes store.
