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    Home » Recipes » Appetizers & Dips

    Published: Dec 23, 2012 · Modified: Aug 31, 2022 by Paula Montenegro · Income from ads and affiliate links 37 Comments

    Savory Crêpe Cake

    Jump to Recipe

    This is one of my family's Christmas recipes that we only eat that day but that we all die for! Stack of thin crepes layered with homemade mayonnaise and whatever other ingredients you want. For us, that is ham, lettuce, tomatoes, eggs, and other things. 

    A savory Crêpe Cake with mayonnaise and egg on a white plate, wooden table.

    My Christmas will be spent tomorrow at my father's house. We celebrate the 24th at night, Christmas Eve, or Nochebuena as we call it.

    It will include appetizers, a turkey with corn and prune stuffing, quince and mustard sauce, salads, a lemon cheesecake, and apple pudding, the last two made by me. And I will miss this savory crepe cake - not a minor issue - because it's a tradition on my mother's part of the family.

    Those recipes are not family ones, except for the turkey, and that is my father's area, that's why I have no Christmas recipe for you.

    Though I'm hoping I'll be able to take good pics and post about it in the coming weeks.

    Top view of mayonnaise topped Crêpe Cake on white plate, wooden table.

     For the last few years, we've been gathering at my uncle's house to celebrate the new year.

    Sort of a family potluck, with all of my cousins on my mother's side, a few odd guests invited at the last minute, and that part of my family I never remember clearly, the second or third aunt or cousin who come with their own families, and though I try I hardly ever remember their names; they usually remember mine which is embarrassing.

    Cut slice of the Savory Crêpe Cake on a plate with fork.

    And of course the familiar food at the table. Since this is the recipe my maternal grandmother used to make, it obviously makes an appearance at the buffet table. A very large table.

    It ends up being a big affair, with tables and chairs borrowed from the whole house, because, just like that, without anyone realizing it, forty people end up seating together to celebrate the new year.

    I hadn't eaten it in years and was surprised to be craving it as much as I did when I was growing up and this was a once-a-year thing my grandmother made, with familiar flavors that tasted better because of the anticipation. Last year, my cousins made it exactly like the original recipe, with canned devil ham, store-bought mayonnaise, and an awful decoration of red peppers from a jar.

    Spread of ingredients for savory crepe cake on wooden table, including ham, eggs, lettuce, mayo, tomato and more.

    Today my version is jazzed up a bit using homemade mayonnaise, smoked pork tenderloin instead of the canned ham, and adding hearts of palm.

    This savory cake is very simple.

    Just a few things to take into consideration: since you're spreading mayonnaise on every crepe don't put too much on each, remember to salt every layer, don't overstuff the center of each crepe, and don't press the layers down, that way it will be taller and you will be able to distinguish the different fillings when you cut it.

    White plate with ham topping a crepe.

    The final decoration on top is up to you. I don't decorate really, it's not my thing, especially savory things, so I just added some mayo, grated egg, chopped olives, and some chives on top.

    Building crepe cake with slices of tomato, mayonnaise and lettuce on white plate.

    This cake can be filled with many other ingredients, depending on your taste, from tuna to roasted red peppers, smoked salmon, etc. 

    I'll make it again in a week and take it over to my uncle's house. I hope they find my revised version as good as the old one. I'll be crossing my fingers, just in case.

    Adding chopped palms of heart to the crepe cake, white plate.

    And as the night closes in, the new year is toasted to, the traditional lucky 12 grapes or raisins are eaten, white is worn with pink underwear, which is something hard to pull off, who knows where that idea started, and all traditions are taken care of, I'll be looking forward to the next time.

    Grating hard boiled eggs to crepe cake, white plate, grater, wooden table.

    I find myself eating the pancake tower, as it's called in my family, chatting away with my cousins as someone is inevitably cornered and told some story again and again by a drunken guest; while we swear next year we'll do something with our friends because it should be more fun than family again.

    Just to find ourselves, a few minutes later, vowing to each other to attend the party again next year, all of us, so as not to leave the others prey of the drunken or boring guests.

    Front view of finished Savory Crêpe Cake on a white plate, wooden table.

    I always have fun with my cousins, even though I'm the oldest, and I love celebrating New Year.

    It's a new year after all. It's important. If the old one was good we have a lot to celebrate; if it was not so good you want to toast to
    a better one.

    Happy Holidays to everyone, hold your loved ones tight, and enjoy the moment!

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    Savory Crêpe Cake

    Savory Crêpe Cake

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    It's very important to keep homemade mayonnaise refrigerated at all times. Use store-bought if you don't want to eat raw eggs.

    • Total Time: 30 minutes
    • Yield: 6 servings

    Ingredients

    Units
    • 1 recipe Crepes (find recipe here or use store-bought)
    • 7 oz (200g) sliced smoked pork loin or ham
    • Lettuce (2 leaves)
    • 1 medium tomato
    • 2 hard-boiled eggs, cold or at room temperature
    • 1 cup chopped hearts of palm
    • ½ cup chopped green olives
    • 2 Tbs chopped chives, for garnish

    For the homemade mayo:

    • 1 cup olive oil
    • 1 cup canola oil
    • 2 eggs
    • ½ teaspoon dijon mustard
    • ½ teaspoon salt
    • Juice of half a lemon
    • Dash of tabasco

    Instructions

    For the homemade mayo:

    1. Put both oils in a jar and reserve.
    2. Put eggs, mustard and salt in the bowl of a food processor fitted with the steel blade. Process for a minute, until foamy.
    3. Very slowly at first, drop by drop, start adding oils through the feed tube. The first half cup should be added by drops, so it emulsifies well. Have patience.
    4. After the first cup you can add the rest in a thin stream. The mayonnaise will be thick.
    5. Add lemon juice and tabasco and pulse to combine. Check seasonings and refrigerate.
    6. It will keep 3 to 5 days.
    7. Have ready: room temperature crepes, smoked pork, rinsed and dried lettuce, thinly sliced tomato, eggs and a large hole grater, hearts of palm, olives and mayonnaise.

    I put it together like this:

    1. In the plate you plan to serve the cake place one crepe and spread a thin layer of mayonnaise
    2. Arrange smoked pork or ham on top
    3. Another crepe spread with some mayonnaise
    4. Arrange lettuce on top
    5. Another crepe spread with mayonnaise
    6. Arrange sliced tomatoes, covering the surface
    7. Another layer of crepe spread with mayonnaise
    8. Arrange chopped hearts of palm covering the surface
    9. Another crepe spread with mayonnaise
    10. Add chopped olives.
    11. Another crepe spread with mayonnaise
    12. Grate 1 ½ hard boiled eggs directly over crepe (reserve ½ for top of the cake)
    13. Last crepe on top. Spread some mayonnaise and grate reserved egg on top, sprinkle with chopped olives and chives.
    14. Keep refrigerated until ready to serve.

    Notes

    You can fill this with whatever savory combination you like.

    Buying the crepes and the mayo makes this a snap to put together.

    • Author: Paula Montenegro
    • Prep Time: 30 minutes
    • Category: Appetizers
    • Method: Layering
    • Cuisine: International

    Keywords: savory crepe cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Homemade mayonnaise: barely adapted from Martha Stewart 

    More Appetizers & Dips

    • Mushroom Quiche
    • Ham and Cheese Quiche
    • Tomato Galette (savory recipe)
    • Easy Baked Ricotta

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Anshul Gupta says

      July 01, 2013 at 12:28 pm

      The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

      Reply
    2. Mary Hirsch says

      January 01, 2013 at 2:21 am

      Paula, I am knocked out by this. It's gorgeous and looks delicious. Wow!

      Reply
    3. Donna Currie says

      December 29, 2012 at 4:16 am

      Woah, that looks really good! I could imagine this for fancy lunch or brunch.

      Reply
    4. Heather Lynne says

      December 29, 2012 at 1:32 am

      Oh yum! I love crepes but I've only ever had sweet fillings, this savory crepe sounds wonderful.

      Reply
    5. Nancy @ gottagetbaked says

      December 27, 2012 at 5:05 pm

      Paula, this looks so freaking good - I love every single ingredient you used between those delicious crepe layers. And your family parties sound like such a hoot! It just isn't Christmas without some drunken relative making it both hilarious and awkward! I hope your holiday season has been absolutely fabulous and filled with good food and family.

      Reply
    6. Brianne @ Cupcakes & Kale Chips says

      December 27, 2012 at 3:07 am

      I think a big New Year's family gathering sounds like a great tradition. And this Crepe Cake looks so unique and delicious.

      Reply
    7. Megan Wood says

      December 26, 2012 at 1:35 pm

      That is an beautiful and delicious sounding Crepe! Thank you for sharing!

      Reply
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