Crepe Cake
50Min
Easy
Ingredients
12
ingredient_quantity
recipe ingredient
2
cups
Whole wheat flour
1
pinch
salt
2
cups
Low fat milk
2
tbsp
Oil
3
Mediums
Eggs
Labneh mixture ingredients:
500
g
Low fat labneh
0.5
cup
Feta Cheese, crumbled
1.5
cups
sundried tomatoes
0.5
cup
Flaxseeds
On the side:
1
cup
Milk
4.7
g
Small piece of butter for the pan
.
Nutrition Value
Energy
238.36 kcal
Protein
13.3 g
Carbohydrates
25.16 g
Fats
10.54 g
Information per serving
Instruction
50 Minutes
-
P = Steps performed by Parents; K = Steps performed by Kids
In the bowl of a blender, add crepe ingredients and blend until well combined.Refrigerate for 30 minutes; stir for a few seconds before using.(p + K) -
Step2
Coat with butter in a non-stick pan on a medium heat, then tilt the pan so the butter coats the surface. (P) -
Step3
Pour in 1 ladle of batter and tilt again, so it spreads all over the base, then cook for 1 to 2 minutes. Once golden underneath, flip the pancake over and cook for 1 further minute.Repeat with remaining batter, stack crepes directly on top of one another. (P and K) -
Assembling the Crepe Cake
Place first a crepe layer onto a serving platter and spread about 2 Tbsp of the labneh mixture between each crepe layer Repeat layers until all the crepes are used. Refrigerate cake for 15 minutes (P and K)
