Let’s talk about crepes again, shall we? My love affair for crepes continues—and this roasted vegetable crepe “cake” is just one of the various recipes I’m sure I’ll be posting on the blog. This is actually quite a similar recipe and process to the roasted vegetable tortilla stack, another great vegetarian option for dinner. The versatility of this kind of recipe is something to be appreciated, since you can use any blend of vegetables to your liking… and let’s be honest, anything held together primarily by cheese has got to be good. Right? Right. It’s certainly my cooking philosophy!
You’ll need to have made a batch or two of crepes before making this cake, and they will all need to be roughly the same size and shape. When making your crepes, consider what size they’d need to be to fit comfortably into a round baking dish, too—they should fit snugly, without too much of a gap and without having to curl up too much on the sides. You could probably bake this free-standing if you had to, but I certainly recommend spending the $10 on a simple springform pan since it’ll make your life a lot easier!
On another note, I’m sad (and you probably are too, right?) that I haven’t been posting more recently. Life has just been busy—darn life!—and combined with Easter holidays, time seems to be whipping by without me getting a chance to write things up. Horrible! But hopefully I’ll be back posting more regularly again now that things have calmed down a bit. There’s a bit of good news too—our new roommate is gluten intolerant, so you coeliacs will be getting a whole lot more attention! Turns out that cooking gluten free isn’t as hard as I thought it would be; you just have to be mindful of ingredients that might have wheat products in them that you might not realize (like soy sauce, or stock powder, who knew, right?). Anyway—on with the recipe!
Roasted Vegetable Crepe Cake
Serves: 6-8 depending on appetites
Cooking time: 40 minutes hands-on, plus baking
- 1 onion sliced into rounds
- 2 medium zucchini, ribboned or match sticked
- 2 medium capsicums / bell peppers, sliced very thinly
- 3 cups small mushrooms, sliced finely
- 3 cups shredded mozzarella or cheddar cheese, or a blend of your favourite kinds
- 3/4 cup crumbled fresh feta cheese
- 2 batches basic crepes already made (could get away with 1 batch if you make smaller crepes and have a smaller baking tin)
Pre-heat your oven to 400 F / 200 C. Ribbon your zucchini and spread out onto two lightly greased baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Set your oven to grill, and pop the zucchini in, cooking for about 5 minutes, or until zucchini have brightened in colour and the thinnest ribbons are starting to go golden. Meanwhile, finely slice your peppers (capsicums) and repeat the same process, grilling them for about 10 minutes until softened and going a little golden on a few tips.
Slice up mushrooms and onions; saute each on the stove with a bit more olive oil and salt and pepper. Saute onions on medium-high heat until the edges start to turn golden-brown and the rest is nice and soft. Saute mushrooms until quite golden-brown in colour.
Let vegetables cool so you can handle them (or just use kitchen tongs). Line a 9″ or 10″ baking dish (I used a springform pan which worked really, really well!) with good-quality baking paper. Lay down one crepe, sprinkle lightly with grated cheese, and lay down one layer of the vegetables. Careful not to lay them on too thick! Aim for about 6-8 layers. Start and end each layer with a bit of grated cheese, and use your imagination for combining vegetables and where to put the feta, etc. I opted to alternate my zucchini and peppers so as to get a good colour contrast going on.
Finish the cake with a final crepe. Cover in tin foil, and bake for 45-55 minutes in a 350 F / 180 C preheated oven, removing the tin foil in the last 10-15 minutes of baking. I actually stuck a meat thermometer into the middle of mine to see how it was doing on the inside, and at about the 50 minute mark it was at 160 F / 70 C (about the same as ham and pork), and the cheese was perfectly melty. Go for shorter or longer depending if you have a hot or cool oven; mine is pretty warm since it’s gas and convection.
Et voila! Let the cake cool slightly before serving; if using a springform pan, pop it open and transfer to a plate for serving.
There are lots of other variations you could do with this too—eggplant instead of or as well as zucchini, pumpkin or squash (would require more pre-baking however), bacon or ham, different cheeses, spinach, roasted beets… wherever your imagination takes you.