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My Mum's Crepe Cake on a plate on a blue table with a blue floral scarf in the background.
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My Mum's Crepe Cake

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 4 large eggs
  • 2 cups unbleached all purpose flour
  • 3 cups milk
  • 1/2 cup vegetable oil
  • 1 pinch salt
  • 4 large tomatoes
  • 2 avocados (ripe but firm)
  • 6 eggs
  • 1/2 head lettuce
  • 2 eggs
  • 1 Tbsp mustard
  • 1 Tbsp lemon juice
  • vegetable oil
  • salt
  • pepper

Instructions

  • Add 4 eggs, flour, milk, 1/2 cup vegetable oil and pinch of salt to blender and blend well.
  • Heat a large nonstick pan over medium heat, then add very little oil and wait for it to be really hot. Then add 1/2 cup of crepe batter and cook for about 1 minute on one side, flip and bake for another minute on the other side (be careful not to burn the crepes).
  • Boil 6 eggs until hard (approx. 10 minutes for hard-boiled eggs).
  • For the mayonnaise you will need the blender again. Add eggs, mustard, lemon juice, salt and pepper to blender and then use the lid without the middle part to cover. Start the blender on low so the ingredients don't spray out. Blend the ingredients together for maybe 10 seconds, then slowly pour in oil. It is important to ALWAYS do this slowly, from start to finish, never more than a spaghetti thick string of oil AND, it has to be constant. Don't stop pouring until the mayonnaise is ready. If you pour in more than a thin string you risk the mayonnaise to curdle. If this happens you will have to start all over, so be patient and maintain a steady hand. Once the blender can't continue blending because the mayonnaise has become too thick, stop the oil pouring, your mayonnaise is ready.
  • Wash and slice tomatoes very evenly and equally thick.
  • Slice eggs (preferably with an egg slicer).
  • Now build your cake by spreading a thin layer of mayonnaise on your first crepe, place lettuce on top of the crepe evenly to cover the whole crepe without overlapping.
  • Spread a thin layer of mayonnaise on another crepe and place it mayonnaise side down on top of the lettuce.
  • Now spread a thin layer of mayonnaise on the top side of the crepe laid on the lettuce and then evenly cover it with sliced tomatoes until the whole crepe is covered. Salt and pepper tomatoes.
  • Spread a thin layer of mayonnaise on another crepe and place it mayonnaise side down on top of the tomatoes.
  • Now spread a thin layer of mayonnaise on the top side of the crepe laid on the tomatoes and then evenly cover it with slices of avocado. Salt and pepper avocados.
  • Spread a thin layer of mayonnaise on another crepe and place it mayonnaise side down on top of the avocado slices.
  • Now spread a thin layer of mayonnaise on the top side of the crepe laid on the avocado slices and then evenly cover it with sliced eggs until the whole crepe is covered. Salt and pepper eggs.
  • Spread a thin layer of mayonnaise on another crepe and place it mayonnaise side down on top of the egg slices.
  • Now spread a thin layer of mayonnaise on the top side of the crepe laid on the egg slices and then evenly cover it with sliced tomatoes until the whole crepe is covered. Salt and pepper eggs.
  • Repeat and finish with a third lettuce layer.
  • Do not spread mayonnaise on the last crepe's top. Other than that mayonnaise always on both sides of each crepe. (lettuce, tomato, avocado, egg, lettuce, tomato, avocado, egg, lettuce).