Name: Crepe Cake
Total time: 50 s
Yield: 12
Cuisine: Global
Ingredients: 2 cups Whole wheat flour; 1 pinch salt; 2 cups Low fat milk; 2 tablespoons Oil; 3 Mediums Eggs; 1 pound Labneh mixture ingredients:; 500 Low fat labneh; 1/2 cup Feta Cheese crumbled; 1 1/2 cup sundried tomatoes; 1/2 cup Flaxseeds; 1 pound On the side:; 1 cup Milk; 4.7 Small piece of butter for the pan

P = Steps performed by Parents; K = Steps performed by Kids

In the bowl of a blender, add crepe ingredients and blend until well combined.
Refrigerate for 30 minutes; stir for a few seconds before using.
(p + K)

Coat with butter in a non-stick pan on a medium heat, then tilt the pan so the butter coats the surface. (P)
Pour in 1 ladle of batter and tilt again, so it spreads all over the base, then cook for 1 to 2 minutes.
Once golden underneath, flip the pancake over and cook for 1 further minute.
Repeat with remaining batter, stack crepes directly on top of one another. (P and K)

Assembling the Crepe Cake

Place first a crepe layer onto a serving platter and spread about 2 Tbsp of the labneh mixture between each crepe layer
Repeat layers until all the crepes are used.
Refrigerate cake for 15 minutes (P and K)

Crepe Cake

Ingredients

Let´s Cook

P = Steps performed by Parents; K = Steps performed by Kids

Assembling the Crepe Cake

The science behind the idea