Glazed Ham and Cheese Crêpe Cake

Glazed Ham and Cheese Crêpe Cake

This is a savoury dish that is best prepared during a stunning weekend brunch. Layers of light and fluffy crêpes mesh beautifully with the more distinct and powerful flavours of glazed ham and cheese. Prepare for stacks upon stacks of deliciousness, and let Redpath sweeten it today.

Serves

8 Servings

PREP TIME

1 hour 30 minutes

COOK TIME

40 minutes

INGREDIENTS

For the crêpes:

  • 5 large eggs
  • Fliptop Vase with Granulated Sugar 3 tbsp (36 g) Redpath® Granulated Sugar
  • 3 tbsp (42 g) unsalted butter, melted and cooled
  • ¾ tsp (5 g) salt
  • 2 cups (250 g) all-purpose flour, sifted
  • 2 ¼ cups (540 ml) milk
  • extra butter, for frying the crêpes

For the glaze:

  • 2 ½ cups (600 ml) apple juice
  • Fliptop Vase with Granulated Sugar ½ cup (100 g) Redpath® Granulated Sugar
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) dijon mustard
  • 1 sprig fresh thyme

For the cheese sauce:

  • ¼ cup (57 g) unsalted butter
  • ¼ cup (31 g) all-purpose flour
  • 2 ¼ cups (540 ml) milk, warmed
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) pepper
  • ⅛ tsp (1 g) cayenne pepper
  • 2 ¼ cup (205 g) Emmental cheese, grated

To assemble the ham and cheese crêpe cake

  • 24 thin slices black forest ham
  • 1 9 in (23 cm) springform pan
  • 2 tsp (1 g) fresh thyme leaves
  • parchment paper
  • pastry brush

INSTRUCTIONS

How to prepare:

For the crêpes:

Whisk the eggs, Redpath® Granulated Sugar, butter and salt in a large bowl until well-beaten.

Add the flour and ¼ cup (65 milliliters) of the milk and whisk until smooth.

Whisk in the rest of the milk and pour batter through a fine mesh strainer.

Cover bowl with plastic wrap and let rest for a minimum of one hour (crêpe batter may be made up to 1 day in advance and stored in the refrigerator until ready to use).

Heat a 8 or 9 inch (20 or 23 centimeter) crêpe pan, or a nonstick skillet, over medium heat and brush with butter. Add ⅓ cup (80 milliliters) of batter and swirl to coat the bottom of the pan. Cook until just golden; 3 to 4 minutes. Flip and cook 1 minute. Set aside on a plate until ready to assemble cake.

Repeat cooking remaining batter (there should be 12 crêpes).

 

For the glaze:

 

In a medium pot, combine the apple juice, Redpath® Granulated Sugar, vinegar, mustard and thyme in a small pot. Whisk until mustard is dissolved.

Bring to a simmer over medium heat and cook until thickened and reduced in half; about 15 to 18 minutes. Remove from heat and set aside to cool.

 

For the cheese sauce:

 

Set aside ½ cup (46 grams) of cheese, in order to top the cake later.

 

Place a medium-sized pot over medium heat and melt the butter. Add flour and whisk continuously for 2 minutes.

 

Whisk in milk until smooth, and bring mixture to a simmer. Cook, stirring, until sauce thickens; about 5 minutes.

 

Remove from heat and stir in the remaining 1 ¾ cup (150 grams) of cheese, salt, pepper and cayenne pepper.

 

To assemble the glazed ham and cheese crêpe cake

 

Preheat oven to 350°F (180°C). Grease a 9 inch (23 centimetre) springform pan and line the bottom with a circle of parchment paper.

 

Place 1 crêpe in the bottom of the pan and brush with the glaze.

Layer 4 slices of ham over the crêpe and brush ham with the glaze.

Layer a crêpe over the ham and spread with about ½ cup (120 milliliters) of the cheese sauce.

Beginning with the third crêpe, repeat layers until all crêpes are used. Sprinkle the reserved ½  cup (46 grams) of cheese and thyme leaves overtop.

Place on a rimmed baking sheet and bake until warmed through and cheese is golden; 35 to 40 minutes.

If desired, set broiler to high and broil the crêpe cake for 2 minutes to brown cheese. Remove and allow to rest 10 minutes before unmolding and slicing into wedges.

CHEF'S TIPS

*To get a head start on this dish, feel free to make the crêpes in advance. Place layers of parchment or wax paper between each crêpe, wrap well in plastic and place in a freezer bag.

*Crêpes can be frozen for up to 2 weeks. Thaw overnight in the refrigerator.

*Aged cheddar may be used in place of the Emmental cheese