Spinach and Mushroom Savory Crepe Cake

This savory crepe cake with spinach and mushrooms is the ultimate comfort healthy meal. The crepes that I used are zero carbs, gluten free and made from egg and cauliflower. If you aren’t able to purchase these egg thins, make your own crepes by using the batter from this recipe. I added a mix of cheeses – part vegan, part sheep and part goat. Use whatever kind of cheese you like. I personally like to add ham in this recipe, but that is optional. It is so delicious and perfect for entertaining. All of your guests will be pleasantly surprised with this creative cake. 

Spinach and Mushroom Savory Crepe Cake

Serves 8

INGREDIENTS

• 2 tbsp extra-virgin olive oil
• 8 oz. spinach
• 2 cups portobello mushrooms, sliced 
• 2 garlic cloves, minces
• 2 cups ham or turkey, diced (optional)
• 4 green onions, thinly sliced 
• 2 cups grated cheese (vegan or regular can be used)

For The Béchamel Sauce:

• 2 tbsp extra-virgin olive oil 
• 2 tbsp flour 
• 1 and 1/2 cup almond milk
• Pinch of nutmeg
• Sea salt & pepper to taste
• 1 large pack Crepini egg thins

Toppings:

• 1 cup cherry tomatoes, sliced in half
• 3 scallions, thinly chopped
• chili flakes

DIRECTIONS

• STEP 1. Preheat oven to 375 F or 190 C.
• STEP 2. Heat olive oil in a large skillet and sauté the spinach, mushrooms and garlic. Set aside. 
• STEP 3. Make the béchamel sauce by heating olive oil in a medium pot. Add the flour and cook until combined. Slowly add the milk, whisking as you add it. Cook until the sauce thickens. Garnish with nutmeg, salt, pepper and set aside to cool down. 
• STEP 4. Once the sauce cools down, put aside 2 tablespoons and mix the rest with the spinach and mushrooms.
• STEP 5. Assemble the cake by taking out the Crepini egg thins. 
• STEP 6. Line a large baking dish with parchment paper. Place 2 Crepini egg thins in the dish. Spread 2-3 tablespoons of the béchamel sauce mixed with the spinach and mushrooms. Sprinkle a handful of chopped ham, followed by a light sprinkle of grated cheese. 
• STEP 7. Repeat until all the Crepini egg thins are used and you run out of filling. The last crepe will have the 2 tablespoons of béchamel sauce which we put aside earlier. Sprinkle with grated cheese and top with cherry tomatoes, scallions and chili flakes. 
• STEP 8. Bake for 25-30 minutes on 375 F or 190 C.
• STEP 9. Serve the cake while its warm out of the oven and enjoy. 

Tools/Products Used In This Recipe: