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The inspiration for this dish came from two places, an Italian cookbook I was given for Christmas and a multi-layered cake (30 or 40 layers) made during the bake off programme. This recipe will serve four.
Dorset, England, UK
2 people made this
- 1 large courgette, sliced and diced
- 1 large aubergine, sliced and diced
- 1 red pepper, sliced thinly lengthways
- 1 yellow pepper, sliced thinly lengthways
- olive oil, as needed
- 1 onion, sliced and diced
- 1 leek, sliced and diced
- salt and pepper, to taste
- 9 eggs (3 eggs for each omelette)
- 1 to 2 handfuls grated cheese, of your choice
- 1 to 2 teaspoons chopped fresh parsley
- 1 to 2 teaspoons chopped fresh chives
MethodPrep:20min ›Cook:40min ›Extra time:30min resting › Ready in:1hr30min
- Preheat the oven to 220 C / 200 C fan / Gas 7.
- Prepare the savoury filling. Put the courgette and aubergine in a colander and sprinkle with salt covering all the diced parts. This will draw out water and will help the vegetables hold their shape when roasted. Leave for 30 minutes. After half an hour rinse the salt off with water, drain and pat dry.
- Add the courgette and aubergine to a roasting pan along with the sliced peppers and drizzle with olive oil and toss to make sure they get an even covering of oil.
- Roast for between 20 and 25 minutes in the preheated oven until tender.
- While these vegetables roast put a sauté pan on a medium heat with a glug of olive oil and fry the onion and leek until they start to brown. Once all the vegetables are cooked combine into the sauté pan. Do not switch the oven off.
- Line a loose bottomed cake tin with baking paper, I use an 18cm tin. The tin helps to keep the stack of omelettes upright. Make three omelettes using three eggs per omelette. Cook each omelette until the base has cooked and the top is slightly soft. I flavour my omelettes putting cheese in the first one, parsley in the second and the top omelette with chives.
- Now construct the omelette stack. Once the first omelette is cooked slide it into the lined cake tin and start the next omelette. Put a generous layer of the filling on top of the first omelette and repeat the process with the second omelette. The third omelette tops-off the stack and grate cheese onto of it.
- Bake the oven for 15 to 20 minutes until the cheese has melted. Now serve (I usually serve this dish with sourdough toast). Enjoy!
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
A great simple evening meal that is delicious.-27 Jan 2016
IHOP Country Omelette
Sure, IHOP is famous for pancakes, but the joint makes a pretty killer omelette when put to the task. What makes this three-egg creation so cool is the top secret folding method. For all of IHOP's omelettes, the beaten eggs are mixed with the appropriate chunky ingredients, and the whole thing is poured out thin on a giant griddle. When the eggs have firmed up, two sides are folded over, the filling is positioned, and the omelette is rolled over once, twice, three times, so it ends up looking like a burrito, sort of. Now with this IHOP Country Omelette copycat recipe, we can execute the same egg origami at home with a 12-inch electric skillet, or a 12-inch stovetop griddle pan. You can find easy-to-cook hash brown potatoes in bags in the freezer section.
This recipe is available in
- 3 eggs
- 1/8 teaspoon salt
- 2 tablespoons diced cooked ham
- 2 tablespoons diced white onion
- 1/2 tablespoon butter
- 3 tablespoons cooked shredded hash brown potatoes
- 1/4 cup shredded Cheddar cheese
1. Heat a 12-inch electric skillet to 275 degrees F (or heat a 12-inch griddle pan over medium low heat). Preheat oven to 300 degrees F.
2. Add salt to eggs and beat for about 30 seconds. Stir in the diced cooked ham and white onion.
3. Melt 1/2 tablespoon of butter in hot griddle or pan. When the butter melts pour the eggs into the pan, and swirl the pan around to coat the bottom evenly.
4. Cook the eggs for 4 to 6 minutes or until the top of the omelette is mostly firm. Fold over 1-inch of the top and bottom of the omelette. Sprinkle 2 tablespoons shredded Cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Arrange about 3 tablespoons of cooked hash brown potatoes on top of the cheese. Starting at the left end, use a spatula to roll the eggs over the filling ingredients. Continue rolling the omelette two more times. Use a spatula to lift the omelette onto an oven safe plate. Sprinkle 2 tablespoons of shredded Cheddar over the top of the omelette and place the plate in the 300 degree F oven for 1 to 2 minutes or until the cheese has melted. If you're making more than one omelette, set your oven to 200 degrees F to keep ready-to-eat omelettes on hold.
5. Just before serving, spoon 2 tablespoons of sour cream onto the middle of the omelette.
1.Pour all ingredients in a pot and let them boil. Once it starts boiling time it, 5 minutes. Then add the lemon juice, orange blossom and rose water, lower the heat and let them simmer for 2 minutes. Turn off the heat and let them cool.
Next, you will prepare the phyllo sheets. Do not do this until the Ashta is ready to be used.
Ingredients you’ll need:-
- 1 pack phyllo dough
- 1/2 cup melted ghee
- 1/4 cup ground pistachios for garnishing
Authentic Italian Potato Frittata
Italian Potato Frittata is one of the most traditional Italian recipes you can recreate.
Incredibly easy to make, with very simple ingredients, it's the go-to dish most Italian mums make on a busy weekday, and for loads of good reasons!
This simple everyday dish is cheap, doesn't take more than 30 min to make, and paired with a large green salad, makes a great vegetarian and gluten-free meal on their own.
*This post is sponsored by AHDB Potatoes. All opinions are my own*
What is a Frittata?
There is not an exact translation for the Italian word frittata, but we could roughly translate it to "fried" in English.
Frittata is a traditional Italian egg-based dish, similar to a french omelette, or scrambled eggs.
Meats, cheese or vegetables are usually added into the mix, and is served often for lunch or dinner rather than breakfast.
Frittata VS Quiche
What’s the difference between a French quiche and an Italian frittata?
One of the most obvious differences is that the quiche has a crust base, although it’s not always the case, frittata instead has no crust at all, ever.
The filling is also different.
French quiche has an egg custard filling, made with eggs and milk ( or heavy cream). On the other end, classic frittata has little milk, but usually, it doesn't have milk at all.
This easy and healthy frittata is made in a large skillet (preferably cast iron) and only requires 5 simple ingredients:
- large potatoes
- free-range eggs, parsley
- Grana Padano or Parmesan cheese (which you can omit to make this recipe dairy-free and vegetarian)
- extra virgin olive oil
Like my mum, I love using potatoes as much as I can. They're the most versatile wholesome ingredient I've got in my pantry.
So, I immediately jumped on board when the AHDB Potatoes (the Agriculture and Horticulture Development Board) contacted me.
They asked me to create a potato recipe for the campaign Potatoes: More than a bit on the side, to show you how incredible this spud is. And I mean, I couldn't go wrong by sharing my favourite potato frittata recipe.
There are two different techniques to cook the frittata. Some people prefer to cook frittata using the stovetop-to-oven skillet method.
However, if you want to follow the Italian way, you should cook it entirely on the stovetop.
This involves a little risk-taking, and flip the frittata in the skillet (that doesn’t always end well honestly).
I use the two methods interchangeably, so I’ve added both below.
I've cooked loads of frittatas over the years, but growing up with my mum's tasty potato frittata (which she would make on a weekly basis), this is definitely my favourite.
Now, let's see how simple and pretty much straight forward is to make this favourite Italian recipe.
- In the meantime, whisk the eggs with parsley and cheese (if using) until well combined.
- Whisk generously, because this will give your frittata a nice fluffy texture.
- Add in the potatoes and season the whole mixture generously with salt and pepper.
- Although the classic recipe doesn't call for it, you can also add some finely sliced stir-fried red onions into your frittata mixture.
The key for a great frittata is a very hot no stick frying pan.
- Heat a 6-inch (16 cm) skillet over medium-low heat, and drizzle with extra-virgin olive oil.
- Pour the mixture into the pan, and cook with the lid on for about 5 minutes, gently shaking the pan every now and then.
- When the surface of the frittata looks cooked through, the frittata is almost ready.
- To finish it off, you can transfer the skillet (in this case, make sure you’re using a cast-iron skillet) into a hot oven and broil for 2 minutes.
Alternatively, you can go the traditional route, and flip the frittata.
- Slide a spatula beneath the frittata to separate it from the skillet, then place a plate with the same diameter of the frittata, on top of it, and flip it on to the plate.
- Slide the frittata back into the skillet, and cook it without the lid, for a further 2 minutes.
- Remove the pan from the heat and carefully slide the frittata onto a serving plate, ready to serve.
You can also totally make mini frittata to serve for breakfast or to dinner parties.
Simply pour the potato and egg mixture in a well-oiled muffin tin, and bake in a pre-heated oven to 180 C for about 20 minutes.
Generously season steak(s) all over with salt and pepper. If desired, set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior. Otherwise, proceed with the next step.
If Cooking in the Oven: Set steak(s) on a wire rack set in a rimmed baking sheet. Preheat oven to anywhere between 200 and 275°F (93 and 135°C) if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.
Place steak(s) in the oven and cook until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well cooking time can vary dramatically depending on many factors, so check often.
Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, carbon steel, or heavy stainless steel skillet and heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak(s) sideways to sear edges. Serve right away there's no need to let reverse-seared steaks rest. (Alternatively, to finish on the grill, remove steak from the oven and tent with foil while you build the biggest fire you can in a charcoal grill, or turn all the burners on a gas grill to their highest heat and preheat grill with the lid closed. Transfer steak to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total, then serve right away.)
If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.
Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.
Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.
For a delicious al fresco style brunch with friends, try this Sweetcorn Fritter recipe by Heddon Street Kitchen.
A breakfast staple. How to cook smashed avocado and poached eggs on toast. Recipe from Gordon Ramsay Restaurant Chef, Ben Orpwood.
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24 Healthy and Portable Mason Jar Meals
Only a few years ago, mason jars were pretty much strictly for canning. Now, most likely thanks to social media, they’re as trendy as green juice and coconut oil.
Sure, they can hold wedding centerpieces or tiki torches, but even better, they make portable single-serve meals a cinch. And some of those meals don’t need even a second of cooking!
Plus, hello, Insta-worthy meals! Who knew salads looked even more appetizing when stacked?
Don’t worry if you don’t feel like you #NailedIt on the presentation. Taste buds know it’s what inside that counts, and these recipes are sure to please.
1. Blueberry and grilled peach quinoa parfait
This beaut calls for grilled peaches to up the sweet ante, though fresh work just as well in a time crunch.
With layers of nutty quinoa, creamy Greek yogurt, crunchy pecans, and soft blueberries, all drizzled with maple syrup, it’s a symphony of textures so fabulous we’d make it for dessert too.
2. Bacon and eggs in a jar
Mason jar breakfasts aren’t all layered parfaits, oats, and chia seeds. Hearty combinations like this one work just as well, making eggs portable without putting them on an English muffin or bagel.
Instead, toss ’em in a jar with bacon, spinach, and cheese and microwave it all for a speedy, healthy meal.
3. Salted turtle overnight oats
Chocolate turtle lovers, this one’s for you. If you’re not familiar with the sweet combo, rest assured no reptiles are involved — turtle is a delightful mixture of chocolate, caramel, and pecans.
This a.m. meal keeps it healthy with medjool dates as a surprisingly perfect stand-in for caramel, plus cocoa powder, unsweetened almond milk, oats, and of course the pecans. Delish!
4. Breakfast jar parfaits
Gotta love a recipe that doesn’t require cooking. Oats and chia seeds soak up milk, vanilla, and cinnamon overnight to make a thick, pudding-like treat.
Featuring layers of Greek yogurt, berries, and chia seeds topped with granola, this nutritious meal takes just minutes to put together and is perfectly portable. Take that, Mickey D’s.
5. Oven-baked egg and vegetable cups
Who says frittatas have to be fancy? This recipe takes a little longer, but the winning combination of eggs, kale, potatoes, sausage, and cheese in a cute mason jar is worth the time.
6. Granola breakfast in a mason jar
Can’t go wrong with the classic: fruit, yogurt, and granola. Mix protein powder into the yogurt for extra flavor and switch up the other ingredients based on what’s in season and what you want!
To make this even healthier, try goat’s-milk yogurt, which has less sugar than yogurt made from cow’s milk. We recommend using homemade granola to limit the added sugar.
7. Overnight no-cook refrigerator oatmeal
With this basic recipe, you can wake up to a delicious breakfast with a good amount of protein in a different flavor every day.
This blog lists 20 flavors, including cherry almond, papaya coconut cashew, and strawberry pumpkin seed. And can we just talk about the pretty presentation for a second?
8. Omelet in a jar
Despite the slew of oat recipes out there, morning mason jar options for Paleo eaters do exist.
In this recipe, omelets of sausage, sweet peppers, cheddar cheese, mushrooms, and eggs scrambled with plain yogurt are baked right in the jars. Make a few and have breakfast set for the week.
9. Choco-banana refrigerator oatmeal
Who doesn’t want to wake up to a healthy breakfast that’s also chocolaty? The chia seeds, yogurt, and soaked oats make it creamy and rich. Top with extra bananas, walnuts, and honey and it’s ready to go.
10. Apple pie pancake in a jar
That’s right, flapjacks to go! And they’re made with real ingredients — including almond butter, apple butter, and whole-wheat flour — rather than packaged mix.
This version cooks in the microwave and has all the light, fluffy, fruity goodness you’d expect from the griddle. Plus, the jar makes for easy portion control (we all know how a huge stack of pancakes can go down easy).
11. Zucchini pasta salad with avocado-spinach dressing
Zucchini noodles with a Greek yogurt-avocado dressing — what’s not to like? Add red bell pepper, tomatoes, buttery edamame, crunchy celery, and salty feta and olives. We’re all drooling over here.
12. Shrimp-feta Cobb salad
Since it has fewer calories and the same amount of protein as ham, we’re not sure why we didn’t think to put shrimp in a Cobb salad before. There’s still cheese, egg, and bacon in this recipe, plus a variety of vegetables that can be adapted as you like.
13. Minty chickpea yogurt parfaits
The breakfast fave takes a walk on the savory side. This recipe is loaded with flavor, texture, and nutrients. We’re talking chickpeas, raisins, cucumbers, olives, tomatoes, walnuts, pistachios, and mint.
Then there’s that Greek yogurt-based ranch dressing to bring everything together. Fair warning: Make extra! This recipe will inspire you to experiment with other fun ways to try savory yogurt.
14. Mango black bean mason jar salad
There’s something about fruit in a salad that gives it a vacation feel, and this version is no exception. With avocados, black beans, corn, and cilantro, this colorful salad has a Tex-Mex flavor with a little added sweetness.
You can add some of your favorite fruits (we recommend mangos) or veggies to personalize your portable meal.
15. Orzo salad in a jar
It may look like rice, but orzo is actually pasta. This would make a healthy yet hearty alternative to traditional pasta salad for a picnic. The minty dressing goes beautifully with the veggies.
16. Asian noodle salad in a jar
The trick to great mason jar salads: Add the dressing first so it sits on the bottom and doesn’t turn the other ingredients soggy. If packed properly, this salad will keep for up to 5 days in the refrigerator.
The peanut dressing adds a nice kick to soba noodles, which are often gluten-free (read the labels to make sure). There’s also edamame for protein and crunchy veggies.
17. Coconut-lime-avocado zucchini noodle salad with quinoa, peas, asparagus, scallions, and feta
We’ve got a thing for zoodles, so naturally we fell for this recipe. The name seems long and intimidating, but it’s really not that many ingredients.
The Thai-inspired coconut-lime-avocado dressing is creamy, tangy, and irresistible. Add quinoa, coconut, vegetables, and feta, and it’s a healthy dose of flava.
18. Greek salad
What’s better than a Greek salad? An on-the-go Greek salad.
Layer lettuce or another leafy green atop your favorite Greek dressing. Add chopped carrots, cukes, celery, and red onions. Top it all off with feta cheese, pine nuts, and olives and pretend you’re on the Mediterranean Sea.
Tortilla Española (Spanish Potato Omelette)
Very early on Saturday, with my husband still in a deep slumber, I snuck out of bed, put on my thickest pair of socks and tiptoed down to the kitchen. I held my breath as I passed the guest room, fearing that even my breathing would be loud enough to be heard. The wagging of the dog’s tails against the wooden walls magnified across the hallway and I tried to calm them down to prevent anyone from waking.
Finally, I got to the kitchen… “I made it!” I thought. I was finally going to have a few hours in the kitchen all to myself!
Because as you all know, when Mom’s are visiting – you pretty much have to give up whatever rights you have in the kitchen because, when they’re around the kitchen ain’t yours… it’s theirs!
I wanted to make this this Tortilla Espanola (Spanish style Potato Omelette) for a tapas party I was throwing for New Year’s day. Made with only four very accessible ingredients (eggs, potatoes, onions and olive oil), a really good tortilla is guaranteed not only to bring any Spaniard to their knees, it’s also sure to please any guest for a tapas party. It’s also great eaten cold or at room temperature so you can make it in advance for any occasion.
And whatever happened to my covert CIA operation? It pretty much lasted a whole five minutes before I turned around, saw my Mom and heard her ask “Can I help?”
Tortilla Española (Spanish Potato Omelette)
So how do you make a great Tortilla Espanola? It’s easy… but you’ll first have to get the flipping right. Unlike a frittata, the tortilla is cooked over a stove top and it is shaped by “flipping” the omelette several times until it is cooked through. So first you’ll have to find a non stick skillet that is light enough for you to be able to ensure that when the weight of four eggs, four potatoes and one onion is on top of the skillet, you are able to flip the omelette on to a plate (so you can proceed to brown the other side)… oh and you’ll also have to make sure that your plate is larger than your skillet (yes, I have made the mistake of scrambling around at the last minute finding a plate large enough for the tortilla). I have found the best skillet for me are the ones measuring 20 cm wide by 5 cm deep.
The next thing to remember is that you don’t want to fry or get any colour on the potatoes or onions – so you will need to cook this over a low heat, as if you are going to poach the potatoes and onions in olive oil until the onions are translucent and the potatoes are soft enough to pierce through with a fork but not too soft that they go mushy.
Omelette layered stack recipe - Recipes
On our recent trip to London, K and I stayed with my friend Johanna's for a weekend. During that time we had the pleasure of feasting - literally - every morning. We had eggs benetine or florendict on Saturday (great poached eggs!) an omelette layer cake with smoked salmon and rocket on Sunday (an impressive-looking layered affair), and a savoury clafoutis with cherry tomatoes and rocket on Monday (a 'requested breakfast' dish - I had the pleasure of eating this on the morning after Jeanne's & Johanna's blog birthday bash in June 2006, and couldn't wait to have it again). Each one of those breakfasts sounded & looked fabulous and tasted een better. But it was the omelette layer cake with smoked salmon & rocket that kept haunting us long after we were back home in Estonia. So it happened that we recreated Johanna's omelette layer cake at home last Sunday, when my friend Liis came for a Sunday brunch with her family. We followed Johanna's recipe to the letter as far as the omelette pancakes were concerned. Our resident pancake-expert (that's obviously not me, but K) did a good job and cooked no less than seven thinner-than-thin omelettes, six of which were perfect (and the seventh one had few beauty shortcomings).
The rocket leaves were picked from our windowsill garden, and partially replaced with some young spinach leaves. I also used salt-cured sliced trout, which I quickly pan-fried on a dry frying pan and drained on a paper towel to rid of excess oil. I then simply crumbled the fish between omelette layers, interlacing them with green leaves.
We served the omlette and smoked fish layer cake with a herby sour cream sauce (sour cream, mayonnaise, dill, salt), which nicely complemented the saltiness of the fish. And for the garnish, few extra rocket leaves from the window sill..
A great dish, believe me, and I heartily recommend that you go and check out that recipe yourself!
Pille, this looks amazing. Even your use of trout is really brilliant. I loved this when I saw it on Johanna's and have been wanting to make this ever since. You brought it back to my memory.
That looks really nice! May have to try it myself :)
Oh, this looks too wonderful for words! I'm not really someone who can get organized enough for elaborate breakfasts, but I'm thinking this would make a great light(ish) lunch or dinner.
What an incredible breakfast! I wish I had such energetic friends.
Oh Pille, isn't this recipe beautiful! I am in love with it. And look at those thinner-than-thin pancakes.i am not sure whether i can reproduce that level of delicacy.but never mind. will just have to try. It sounds as if you had a great weekend.Some people are just naturally fantastic hosts.
Mmmm väga maitsev oli ja välja nägi ka kõik suurepärane nagu tavaliselt:)
Wow! could I ever tuck into that!
It looks fantastic and I'm making it next week - for a starter, though, not breakfast. I don't do early mornings well.
Ma tavaliselt seda viga ei tee, et siia ilma söömata piilun.
Enam ei aita miski, peab poodi minema.
Jajah, tundub küll isuäratav
Meeta - it's a great recipe, highly recommended. Johanna used thin slices of smoked salmon, but I quite liked the flaked fish, so if you cannot find slices, try this..
K&S - please do - they're so worth it!
Deinin - for breakfasts, certainly not, but for brunch, yes (that's why I love weekends). But come to think of that, Johanna made these for breakfast. But it was a leisurely weekend breakfast after all:)
Valentina - I'm not sure I could reproduce such thin pancakes either, but luckily I've got K :) And yes, Johanna is a great host - it was my second time to stay with her..
Liis, tore, et maitses ja aitäh tulemast!
Katiez - it'd make a great starter, too. We had it as the main dish at 12pm brunch, as we're not too good with early mornings either:)
Johannes - no näed, keda ka näha on - rõõm! Eks mu blogi ongi isutekitajana mõeldud. Loodan, et said omletitorniga hakkama ja ei pidanud retseptivihjes pettuma:)
- Whisk together the milk, flour, salt, half the sugar and eggs in a jug
- Set aside in the fridge for 20 minutes
- Heat a small pan and warm the berries and remaining half of the sugar
- Heat a small frying pan and add the butter
- Fry two tablespoons of batter at a time for approximately 2 minutes on each side to create your pancakes (I got 6)
- Layer the pancakes on a plate with the berry mixture between each layer and top with more berry mix plus the grated orange zest and a few mint leaves
How many crepes do you need for a pancake cake?
The amount of pancakes you will get depends on the size of your pan. I use a small omelette pan to make my pancake cake recipe.
How many does this crepe stack cake serve?
I would take 4 servings from this stack as I am serving it as a cake.
How long will this keep
This isn’t really one that will hang around for long. You can make the crepes and wrap them in cling film with baking parchment between each and keep in fridge for a few days or freeze for up to 3 months.
So that’s my Pancake Cake and Shrove Tuesday all sorted in my house. How are you going to serve your pancakes this year?