How to Make a Crepe Torte

For a luncheon entrée that will totally “wow” your guests, you can’t top a crepe torte. It’s fun to bring out this gorgeous creation which looks like an elaborate dessert and announce “lunch is served.” Although a crepe torte (which is actually a stack of crepes with a meat/cheese/spinach filling) is not terribly difficult, it does take some time to prepare; you’ll probably want to make it the day before your luncheon.

Difficulty: Moderate

Instructions

Things You'll Need:

• For the crepes:
• 1 cup flour
• 1 1/3 cup milk
• 1 tbs. melted butter or margarine
• ½ tsp. salt
• ½ tsp. garlic powder
• non-stick spray coating
• waxed paper
• For the filling:
• ½ lb. thin sliced ham
• ½ lb. provolone cheese
• 1 pkg. cooked frozen spinach, cooled
• 1 hard-boiled egg
• mayonnaise
• For decorating the top:
• Spinach
• Olives (Stuffed green and pitted black)
• Yolk of hard-boiled egg

Make the crepes

1. Combine flour, milk, margarine, salt and butter in a food processor or blender and process on high for 1 minute.

2. Heat an 8-inch crepe pan and spray with non-stick coating.

3. Pour ½-cup of the crepe batter into hot crepe pan to coat the bottom of the pan and then pour excess batter back into the batter bowl.

4. Cook until the top of the crepe is dry; turn over and continue cooking for just a few seconds.

5. Turn the crepe out onto waxed paper.

6. Continue making the crepes in this way, laying them out onto waxed paper without overlapping (so they will not stick together).

Build the torte.

7. Place one crepe on a serving plate and spread mayonnaise over the top.

8. Cover the crepe with a thin coat of the spinach.

9. Place another crepe on top of the spinach and coat with mayonnaise.Place a layer of ham on top of the second crepe.

10. Place a third crepe on top of the ham and coat with mayonnaise.

11. Cover the crepe with the provolone cheese.

12. Repeat these steps two more times and you’ll have a nice sized torte.

Decorate the torte.

13. Cover the top crepe with mayonnaise.

14. Spread spinach on the bottom third of the crepe: this will serve as “grass” for your decoration.

15. Cut the green olives into small pieces that you can use as flowers stems. Use the pimentos from the green olives as red flowers. “Plant” the flowers in the grass.

16. Cut circles out of a few black olives; cut the circles in half and place the halves in the “sky” to look like birds flying.

17. Place a slice of egg yolk and place it on the top part of the sky to represent the sun.You can also cut pieces of the yolk to look like sun’s rays.

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