Layered Crêpe Savoury Cheesecake
One of my favourite savoury parings is farmers’ cheese and fresh dill. And when I add some Feta to it my palate feels like I’m throwing it a party. This is one of the simple things that make life more beautiful without much of an effort. And I think you would agree that’s worth having near at hand just in case you need an optimism dose.
You might remember the Layered Crêpe Cheesecake that I made a while ago. Ever since then there’s been a tiny thought in my mind that just wouldn’t go away: “what about making the savoury version of that cheesecake? After all you’re more of a savoury girl”. And my favourite savoury paring would make the perfect filling for it.
If you’ve been reading this blog for quite a while you already know I enjoy experimenting by adding different ingredients to the crêpe batter. This time was no different, so I added some fresh chopped dill not knowing the incredible visual effect that I was giving to the crêpes this way. They look more playful, and fun with those little dill sprigs while keeping a delicate air. They are easy to make, you just need to add to the batter of 9-11 crêpes 1 Tbsp of chopped dill. Because of their looks and taste they make the perfect candidate for appetizers so I plan to use them quite often.
Dill crêpes ingredients
- • 2 medium eggs
- • 400 ml milk (room temperature)
- • 230 g bread flour
- • A pinch of salt
- • 1 Tbsp fresh chopped dill
- • 1 Tbsp of sunflower oil – for frying
Filling ingredients
- • 125 g/ 4.4 oz farmers’ cheese
- • 3 Tbsp sunflower seeds (I would advice you to use pumpkin seeds instead as I realised they work even better)
- • 7 Tbsp of crumbled Feta
- • 1 Tbsp of fresh chopped dill
- • Salt-to taste (optional). I didn’t add more salt because the Feta I used was quite salty
- • 1 medium egg yolk
For decorating
- • 2 Tbsp grated Emmentaler. That’s what I used at first but since I learn as I go, I soon realised that the Emmentaler added to much oil to the dish when melted so I think you might be better off with 1-2 Tbsp of sour cream instead
- • some fresh dill sprigs
Directions
Just follow the cooking directions here because they are exactly the same, you just need to use these ingredients (crêpe batter, filling and décor) instead of those. The cooking time is also the same.
Because this is a calcium rich recipe, I’m sending it to Susan who’s hosting the Beautiful Bones event.
Lore, what a wonderful creation…this looks fabulous!
26 May 2008 at 16:17Delicious! That looks absolutely amazing!
26 May 2008 at 16:56Wow Lore, I would never think of layers of crepes with sweet and savory filling. If only I wasn’t on a diet I would prepare it immediately but this is something I will definitely make in the future.
26 May 2008 at 19:34I am so glad you made this, I love the savory take on it. Isn’t it something when food won’t budge from your head to you do a remake sometimes. Great photo!
26 May 2008 at 19:50Hi Lore,
I completely agree. Fresh dill is so light and fragrant. I like the way it enhances a dish without overpowering it. And I love that you love to play around in the kitchen. How else are you to create such unique dishes? Calcium-rich, savory, delicious, and pretty. What more could you ask for?
Cheers,
27 May 2008 at 02:32Susan
gorgeous! and those filling ingredients are stellar–i don’t use dill nearly enough! of course, i have a massive sweet tooth, so i’ll have to try the sweet version first…
27 May 2008 at 11:36Thanks for popping round to my blog and leaving such a nice comment. Your pancakes look wonderful. I love savoury pancakes and often fill mine with cheese and mushrooms. You’re combination sounds great and the dill looks great in the batter. I’ve added pureed spinach before to make green pancakes.
27 May 2008 at 14:46WOW Lore this is gorgeous!
Rosie x
27 May 2008 at 14:54Yum. I wish there were scratch and sniff computers.
27 May 2008 at 16:58This must have been delicious.
27 May 2008 at 17:44I have had layerd sweet ones,but never savoury ones.
It must have been really delicious
Oohhh…this is a thing of beauty. And so much easier than tying individual crepe purses with chives (I have done this and it’s a pain).
Really, Lore, this is gorgeous.
27 May 2008 at 19:28These are such eye-catching photos and the description of the food sounds as delicious as the photos make it look. The pale yellow of the crepe and the green of the dill are a beautiful and very spring-like pairing.
27 May 2008 at 21:42Oh how pretty
27 May 2008 at 21:58Bookmarked!
28 May 2008 at 01:15OMG. I want this now.
That looks really good and sounds great! Bookmarked
28 May 2008 at 03:37Great idea! Looks like a savoury mille crepe.
28 May 2008 at 07:36Very well done! This looks amazing! I really like the idea of a savory cheese cake and using crepes is quite original. We should all cook with dill more often, it is such a wonderful herb.
28 May 2008 at 08:04Lore, this savory cheesecake sounds incredibly delicious. And the second shot of your crepe, isn’t it look like a pretty lady dress, lovely!
28 May 2008 at 08:29delicious!!! and not to forget such a creative idea
cant wait to try myself!!
28 May 2008 at 10:45Looks delicious. I really like the look of your blog, simple and well laid out with lovely photos.
28 May 2008 at 16:23Lore, simply scrumptious! I love the whole concept.
28 May 2008 at 20:10oh dear me, what is this fascinating and wonderful creation!??? what a clever recipe i can just tell its fantastic.
((running off to dust off my crepe pan))
28 May 2008 at 20:17Wow…that’s pretty original and delicious looking! Nicely done.
28 May 2008 at 22:05That bottom crepe is particularly beautiful. What a great photo.
Lore, I have an award for you on my blog. Come by to pick it up, and pass it on to 5 more bloggers in a post.
29 May 2008 at 11:33Wow, Lore, this looks fabulous. Love your strawberry post.
31 May 2008 at 13:34Incredible!!! This is truly outstanding!
01 June 2008 at 22:28this looks superb - i like a sweet cheesecake but just can’t justify making this too often - whereas this would be most welcome at dinner time
02 June 2008 at 06:18Oh, how cool and yummy-looking! I’ll be right over. LOL
03 June 2008 at 05:45[...] Potato, Salmon and Asparagus Salad and Pan-Roasted Snapper Wrapped in Pancetta from Cookthink, Layered Crepe Savoury Cheesecake from Culinarty, Fried Herb Mozzarella from Culinary Bazaar, Oven Baked Pumpkin, Leek and Chicken [...]
07 June 2008 at 01:18Peter, Ginny, Ivy - Glad you guys liked it and thank you so much for your kind compliments
Kim - Oh it surely is, these thoughts are always there in the corner of my mind. Come to think about it, it’s like having mental post-its :)). Thanks!
Susan - Thank you so much for organizing this event! I knew I wanted to submit this recipe to your round-up when it was just a concept. All I had to do was to put it into practice and I’m glad I finally did
Grace - Thanks and I hope you’ll like the sweet version too
Sylvie - Thanks! I’m glad I’ve found your corner of the web because you have quite a collection of delicious recipes. Will be catching up on back posts ASAP :).
Rosie, Cathy - Thank you guys!
Happy - Thanks and I really encourage you to try the savoury version too
Heather - Thank you so much!
Oh, don’t I know it! I tried tying some with parsley and it’s really a surgeon’s job.
Julie - Thanks! That last photo is my favourite because it looks so delicate
Hanna - Welcome to Culinarty
Thank you so much for translating the amuse-bouche recipe from Finnish to English 
I can already tell from the pictures and the ingredients that they were a blast.
Cookiecrumb, Kevin, Marc - Thank you!
Lisa Rene - Thanks!
You’re right about the dill. I’ve only recently start using it more often and I already feel like I was missing so much when I didn’t.
Gattina - Thank you sweetie
Yes, it does look like a little dress, doesn’t it?
Dhanggit - Thank you so much
and please, do let me know how it worked out for you.
Sarah - Thank you
The look of my blog is all Anne’s credit. She is a great webdesigner and she did such a wonderful job with my blog! Thanks again Anne 
Sam, Aria, Hillary - So glad you like it! Thanks
Joy - Thank you so much for the compliment and the award, I am very honoured
Labelga, Smita, Johanna - Glad you guys liked it
Amy - Thanks! Sure, anytime
07 June 2008 at 18:29How amazing is this recipe Lore. Thanks for visiting my site so that I can find yours:D
29 June 2008 at 07:30Bellini Valli - Thanks and feel welcome to drop by anytime
11 July 2008 at 22:15I think you inadvertantly gave some older members of the Daring Bakers shudders. In April 2007 they had to make a Chocolate Crepe Cake and quite a few struggled with the pancake part. Don’t worry, I’ll make your recipe without blinking and enjoy every ounce of it.
15 July 2008 at 02:13Michelle - I guess they weren’t used to making crêpes but practice makes it better
15 July 2008 at 19:39