Crepazes (Ham and Cheese Crepe Cake)

King Arthur

This recipe (pronounced cre-PAH-zays) was my favorite from a recent King Arthur crepes class. We've already made it a couple times since. It pairs great with pinot noir and a simple salad (we did arugula tossed in olive oil with some salt, with toasted pine nuts and shaved parm on top). It would also be a nice brunch item, I think.

crepes from Basic Crepes recipe, doubled; you'll need just 12 of them, so you'll have a few leftover for another use

11 thin slices good quality smoked ham

1 8-oz. container creme fraiche

1/2 C grated Gruyere cheese

Preheat oven to 375. Grease an 8-in. round cake pan.

Place a crepe in the bottom of the pan, then a slice of ham, then a tablespoon of creme fraiche. Follow this with another crepe, ham slice, and creme fraiche, and repeat this sequence until you've used up the ham, ending the stack with a crepe and the final smear of creme fraiche (but no ham).

Cover the pan with a sheet of aluminum foil and bake for about 15 minutes.

Remove the pan from the oven and remove foil wrap. Unmold the "cake" onto an oven-safe serving platter or rimmed baking sheet. Cover the top of the cake with grated Gruyere cheese and return it to the hot oven to bake just until the cheese melts.

Serve the crepe cake cut into wedges.