Savoury Crêpe Torte

Tomorrow the French celebrate la chandleur which has a Christian background, but which is also well known for the fact that the 2nd of February is their own pancake day!

Everybody makes crepes on that day so here is a way to use crepe as a main meal.

I take the basic idea of a dish that my Grandmother used to make for me when I visited her.

She never used to make it a freestanding torte but layered the crepes and their fillings in a big round dish. But I think she would have liked this variation on her recipe.

Here are more pancake recipes.

Recipe for the Savoury Crepe Torte

  • Again, I will not bore you with the recipe for crepes. Everyone has their own. You will need roughly 6 crepes depending on the size of your bowl.
  • Filling
  • 4 tbsp of vegetable oil
  • 1 big onion
  • 2 cloves of garlic
  • 200 g chestnut mushrooms
  • 1 celery rib
  • 2 carrots oregano to taste
  • 400 g of minced beef
  • 400 g of minced pork
  • sea salt, pepper
  • 2 tins of chopped tomatoes
  • 3 tbsp of tomato puree
  • Bechamel
  • 50 g flour
  • 50 g butter
  • 600 ml milk
  • salt, pepper
  • nutmeg
  • 300 g grated cheese

In a big frying pan heat 4 tablespoons of oil. Chop the onion and the garlic and sauté in the pan. Add the chopped mushrooms, celery and carrots and cook until starting to become tender.

Now you will have to add the minced beef and pork and brown it. Season to taste with oregano, sea salt and pepper.

Once the meat is nice and brown add the tinned tomatoes and the tomato puree. This will intensify the flavour.

Leave to cook, stirring occasionally, until all the liquid has disappeared. We will not need the cooking liquid as differently to lasagne sheets the pancakes don’t need to be cooked.

Make the Bechamel sauce by melting the butter in a sauce pan. Add the flour and stir continuously. The mixture just must thicken.

Slowly add the milk stirring the whole time until the sauce has thickened up. Season with salt, pepper and nutmeg.

Now you start layering the cake in a cake tin or alternatively in a round ovenproof dish.

First start with a thin layer of Bechamel topped with a crepe. Then add a layer of meat sauce topped with a thin layer of Bechamel and a sprinkling of cheese. Continue until your mould is full, making the last layer of meat sauce, Bechamel and grated cheese.

Cook in a preheated oven at 175 C until the cheese is nice and bubbly on top.

Serve warm with salad.

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