Mediterranean-flavored crepes, served as a cake, filled with the best of Greece.
Serves: 4 Preparation time: 20 mins Cooks in: 20 mins Ready in: 40 mins
1 glass of milk
1 cup of flours
2 tablespoons of vegetable oil
1 teaspoon of sugar
1/3 teaspoon of salt
butter for frying
For the filling
3 zucchinis, cut in fine slices
3 red peppers from Florina from a jar, make sure these are drained
450 grams of goats Domokos cheese
gruyere cheese from Crete, thickly grated
1 – 2 tablespoons of flour
finely chopped dill
For the sauce
3 peppers from Florina, grilled, from a jar, well-drained
1 garlic clove, chopped, sauteed in olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of walnuts
3 tablespoons of olive oil
finely chopped dill
50 grams of Domokos cheese
Prepare the crepes: Beat the eggs with the milk in a bowl, add the oil, salt and sugar. Fold in the flour gradually while continuing to beat until the mixture is even. Pass the mixture through a sieve so that there are no lumps. Use a spoon to help the mixture pass through the sieve.
Heat a teaspoon of butter in a large non-stick frying pan. Pour in a spoonful of crepe mixture by moving around the frying pan in a circular motion. Ensure that it is evenly spread on the frying pan. When the crepe is ready and slightly golden brown, use a plastic spatula to flap it over. Empty it on a plate and continue the procedure until 4 crepes are ready. Place one crepe piece ontop of the other, slightly buttering the pieces until the mixture has been used up.
Prepare the filling: Heat the frying pan. Salt the zucchini slices and cover these in olive oil before placing these in the frying pan. Take them out once they are golden brown.
Heat the oven at 190 degrees C. Mix the cheese with the egg, flour, dill and paprika.
Oil a round pan, the same size as the crepe. Put the first crepe on the base. Add the filling with the zucchini inside. After placing in 1/3 of the mixture, add the second crepe. Cut up the drained peppers from Florina into small strips and add a second layer ontop of the crepe. Put another layer ontop of the secondd crepe, and cover this with more of the filling. Continue until you have no crepes or filling left. Place gruyere cheese on the top and cook in a pre-warmed heater until the cheese has melted into a golden color.
Prepare the sauce: Beat all the ingredients for the sauce together in a blender until you have an even mixture. Once the crepe has cooled, cut it into quarters and then eighths. Pour sauce onto each slice before serving.