Crepes: So Much Easier Than You Think

stacked-crepe-torteToday’s post is more of an ideas post than an actual recipe, but it’s an idea that you can take in uncountable directions, be that sweet or savory or as a main dish or a dessert. Another neat thing about this culinary concept is that you get to play the part of a pastry chef as you spread several layers of filling between stackable crepes. Unlike most pastries, however, a crepe torte is a lot more forgiving of less-than-professional techniques (which, when it comes to making pastries, mine certainly are) than just about any pastry you could name.

What I’m talking about is a stunningly simple – yet elegant! – idea: a layered torte made of stacked crepes with a savory or sweet filling in between them. As long as your chosen filling has a thick, spreadable, and non-runny consistency, you’re golden. (Salsa would obviously escape its crepe layers and spill back onto the plate, but guacamole would not.) From hummus to a thick and chunky tapenade, you can layer away to your heart’s content. If you wanted to go the sweet route, you could whip some fresh cream and alternately layer it into the crepes with some fresh fruit. Or you could make a rich chocolate ganache and layer that in, then top the torte with some crushed nuts and a drizzle of honey mixed with cinnamon.

No matter what kind of filling you choose, just be sure to use a sharp and thin knife to gently cut the torte into pieces – a big and/or dull knife would smash the layers down and make the filling squish out. Also, while you can certainly stack a batch of standard 6″ crepes, you might prefer to use a 9″ pan when you cook the crepes so that you’ll have a larger layer to work with later. This recipe for crepes will work for either size.

Stacked crepe tortes like this one I made with puréed smoked salmon and fromage blanc – the latter reminds me of smooth cottage cheese – will last for up to 4 days in the refrigerator. You can also make the crepes a day or two ahead of time if you like, then stack and serve just before company arrives. (Or just before you get hungry for lunch or dinner.)


Courtesy of Cultured Cook.

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  1. Thank you, Lisa; I love crepes, and this one sounds amazing. My mom mad crepes; she was a wonderful cook. I also imagine filling the layers with spanokopita would work, too. Now does any one have a reciped for that? I used to know how to do it, but it’s been so very long; I know it’s spinach, feta cheese, dill, garlic, mint, cheddar cheese, and a few other heavenly ingredients.

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