The quick alternative to lasagna: if you want an idea for a one-dish meal that solves dinner with little effort, this Savory Crepes Cake with Vegetables is the ideal solution.
It is made by layering crepe rounds, grilled vegetables and melting cheese, resulting in a compact and flavorful dish that is perfect to prepare in advance.
The beauty of this recipe is its extreme versatility. You can empty the fridge using the vegetables you already have:
In spring: try a mix of blanched asparagus and peas.
In autumn: opt for thinly sliced grilled pumpkin or sautéed mushrooms.
For a bolder flavor: roasted peppers pair very well with a savory cheese like smoked scamorza.
It is important to slice the vegetables very thinly so the cake layers remain even and easy to cut. A handful of mixed seeds on top will give that crunchy touch that completes the dish.
Below I leave you other tasty crepe recipes to try, and as always, scroll down right under the photo to discover how to make the Savory Crepes Cake with Vegetables 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Savory Crepes Cake with Vegetables
- 2 cups all-purpose flour
- 2 cups milk (whole or skimmed)
- 3 eggs (medium)
- 1 pinch salt
- as needed butter (for the pan)
- 2 zucchini (medium)
- 1 eggplant (round)
- 11 oz provola (or fontina, thinly sliced)
- 2 oz grated Parmesan
- as needed extra virgin olive oil
- 1 pinch sesame seeds
- 1 pinch chia seeds
- as needed salt
Tools
- 1 Frying Pan 8.7 in diameter
- 1 Springform Pan 8.7 in springform pan
- 1 Bowl
- 1 Cast-iron griddle
How to prepare the Savory Crepes Cake with Vegetables
Prepare the crepes: In a large bowl, beat the eggs with a pinch of salt, add the sifted flour alternating with the milk, whisking to avoid lumps.
Let the batter rest for about 30 minutes, then heat a nonstick pan lightly buttered and cook the crepes one at a time, browning them on both sides.
Grill the vegetables: Slice the zucchini and eggplant lengthwise into very thin slices and grill them on a hot griddle with a pinch of salt until tender.
Line an 8.7 in springform pan with parchment paper, place the first crepe on the bottom and fill it with a layer of cheese slices, one of eggplant and one of zucchini, previously salted; sprinkle with a little Parmesan.
Continue alternating crepes, cheese and vegetables until the ingredients are used up, finishing the top with a crepe.
Cover it completely with more cheese slices (or béchamel if you prefer a creamier result) and generously sprinkle the sesame and chia seeds over the surface.
Bake on the middle rack of a preheated conventional oven at 356°F for about 15-20 minutes, or until the cheese on top is fully melted and slightly golden.
Let the cake rest for 5 minutes before cutting, so the layers settle and the slices stay neat.
Storage, tips and variations for the Savory Crepes Cake
In the refrigerator: You can store it in an airtight container or covered with plastic wrap for 2-3 days. When serving, reheat the slices in the oven at 320°F or in the microwave to restore the crepes’ elasticity and melt the cheese again.
In the freezer: If the ingredients (especially the cheese) are fresh and not previously frozen, you can freeze the cake once cooked and cooled. I recommend slicing it and separating the slices with parchment paper so you can thaw only the portion you need.
Make ahead: You can grill the vegetables and prepare the crepes the day before, keeping them separately in the fridge, and assemble everything just before baking.
Technical tips
Dry vegetables: After grilling eggplant and zucchini, let them drain or pat them with paper towels. If they are too wet, they may release water during baking and make the crepes soggy.
Resting is crucial: Do not skip the 5-10 minutes of rest after removing from the oven. This is the time needed for the egg proteins and cheese fats to stabilize, allowing you to obtain a clean, layered slice.
Crispy edges: If you like contrasts, let the last layer of cheese reach right to the edge of the pan: it will become a very tasty crispy crust.
Variations: You can vary this base depending on the season or your tastes
Autumn variation: Replace zucchini and eggplant with thinly sliced roasted pumpkin and sautéed mushrooms. In this case, use taleggio or fontina for a stronger flavor.
Protein variation: Add slices of cooked ham or speck between layers. If you prefer fish, try smoked salmon and zucchini, using a spreadable cheese instead of sliced cheese.
“Red” variation: Add a thin layer of thick tomato passata (seasoned with oil and oregano) on each layer to evoke the flavor of parmigiana.
Lactose-free: You can use lactose-free milk and cheeses; crepes also work well with unsweetened plant-based milks (such as soy).
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FAQ (Questions and Answers) Savory Crepes Cake with Vegetables
Can I prepare the crepe batter well in advance?
Certainly. You can prepare the batter up to 12 hours in advance and store it covered in the refrigerator. Just give it a quick whisk before using since the flour tends to settle at the bottom.
The crepes tear when I flip them — what am I doing wrong?
This usually happens for two reasons: the pan isn’t hot enough or the crepe isn’t fully cooked on the first side. Wait until the edges start to lift and become golden before attempting to flip.
Can I use wholemeal or spelt flour?
Yes, you can replace all-purpose flour with wholemeal or spelt flour. Keep in mind these flours absorb more liquid, so you may need to add a couple of tablespoons of milk more to keep the batter fluid.
I don’t have a round removable pan, what can I do?
You can use a regular baking dish or a round casserole, making sure to line it well with parchment paper and leave long edges outside. These will serve as “handles” to lift and remove the cake once ready.
