Spinach Cake

Ingredients

• 1.3 eggs, for crepe batter
• 2.500 millilitre water, for crepe batter
• 3.375 millilitre plain flour, sifted; for crepe batter
• 4.salt, for crepe batter
• 5.3 millilitre baking powder, for crepe batter
• 6.500 gram frozen chopped spinach, defrosted and squeezed very dry
• 7.250 gram cream cheese, chunky
• 8.2 eggs, beaten; for spinach filling
• 9.125 millilitre buttermilk, approximately ½ cup
• 10.plain flour, 1–2 tablespoons if needed to thicken filling
• 11.salt and black pepper, freshly ground; to taste
• 12.cheddar and mozzarella cheese, mixed; grated; for topping

Method

1. 1.Make the crepe batter: beat the eggs and the water together. Sift the flour with the salt and the baking powder. Add to the egg mixture and beat until smooth. The batter should be the consistency of thin cream.
2. 2.Heat an 8" or 9" metal frying pan (20–22.5cm). Grease lightly with a ball of greaseproof paper dipped in a little oil. Pour in a little batter and with a circular motion distribute the batter evenly, ensuring that the whole base is thinly covered. Crepes should be paper thin.
3. 3.When the crepe pulls away from the edge of the pan, turn out onto a clean cloth. Cover the cooked side with the lid of a pot immediately and leave until the next crepe is ready. Repeat until all batter is used up.
4. 4.Make the spinach filling: put the defrosted spinach in a strainer and squeeze dry. Mix all spinach filling ingredients. Should be a nice spreading consistency — not too thick, not too thin. Add 1–2 tablespoons flour if needed.
5. 5.Grease an 8" or 9" springform pan. Put down a crepe and spread with about 3 tablespoons of the spinach mixture. Repeat until all crepes and spinach are used up.
6. 6.Top with a mixture of grated cheddar and mozzarella cheese.
7. 7.Bake in a 180°C (350°F) oven until the cheese melts. Remove sides of springform and serve in wedges.

Notes

• Card note: 'If you wish to freeze the crepes, you must freeze between sheets of greaseproof.'
• Card note: 'You could turn the pancakes over for just a minute before turning out but I never do.'
• A layered savoury crepe cake baked in a springform tin. Elegant vegetarian main course.
• Recipe spans pages 50–51 of salads.pdf.