Something different!

For the longest time and ever since my trip to Melbourne in January after dining at the fantabulous Cumulus Inc, I wanted to create something different and play with flavors. However, that clearly has yet to happen. Instead, I recall the delicious crepes we had every morning for breakfast in Bali whilst staying at a fabulous villa in Umalas.

So, off I go trotting about on the net to find a basic crepe recipe and created this!

Tomato Crepe Cake

The Ingredients

3 cups all-purpose flour

6 eggs

1 1/2 cups milk

1 1/2 cups water

3/4 teaspoon salt

90 g butter, melted


Homemade Marinara Sauce

Whole Roasted Tomatoes

2 large garlic, minced

170 g tomato puree

1/4 teaspoon dried rosemary

1/4 teaspoon dried oregano

salt and pepper

First, in a large bowl, sift the flour and add in eggs. Whisk vigorously with a hand whisk or electric mixer and add milk and water gradually. Then, the salt and butter. If the batter is not smooth or lump free after whisking, strain the mixture before use.

Using a small, non-stick frying pan, lightly butter the pan over medium-high heat. Scoop 1/4 cup of the mixture for each crepe into the pan. Tilt the pan in a circular motion to coat the surface evenly.

Cook the crepe for about 2 minutes until the bottom is lightly browned. You can also notice this change when the edge of the crepe starts to brown a little and slightly leaves the edges of the pan. Using a flat spatula, loosen and turn to cook the other side for about a minute or less. Once cooked, remove the crepe onto a plate. Continue to cook the rest of the mixture till done. By the end, you should get approximately 24 pieces of crepes. Once done, set them aside to cool completely before assembly.

Next, peel the skin off the Whole Roasted Tomatoes and cut them into chunks. Heat a pot on medium heat with a little bit of olive oil and sauté the garlic for a minute. Next, add the tomatoes and stir for another minute. Then, pour in the tomato puree, add the herbs (rosemary and oregano) and season it with salt and pepper to taste. Allow this to cook for about 5 minutes and remove it from the heat.

Divide the tomatoes into half portions and set one half of it aside for a later use. Using a hand blender or blender, blend one portion of it into a smooth sauce. Allow it to cool on its own or you can cool it down in an ice water bath.

Before assembling the cake, be sure that the crepes and tomato sauce are completely cool. Otherwise, the cake will become soggy from the heat of either items. So, lay the first crepe down and scoop a tablespoonful of the tomato sauce onto the crepe and spread it out though not to the very edge. Keep repeating this process of topping a crepe and tomato sauce over it till you are done with the final crepe. Be sure not to put any sauce on the final layer.

Now, your cake should look like mine and ready to be served for everyone to enjoy!

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