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Ham and maple butter crepe cake

Ham and maple butter crepe cake title
365 days recipe icon

Ham and maple butter crepe cake

Filed under: Breakfast

preparation time

00:30 30min

Cooking time

00:45 45min


  • 300 g pepper ham, sliced thin
  • ¾ cup (180 ml) buckwheat flour
  • ¾ cup (180 ml) all-purpose flour
  • ¼ tsp. (1.25 ml) salt
  • 1 egg, beaten
  • 1 cup (250 ml) milk
  • ½ cup (125 ml) mineral water (approx.)
  • 1 tbsp. (15 ml) melted butter
  • ¾ cup (180 ml) maple butter
  • 2 cups (500 ml) grated mild cheddar
  • Vegetable oil, for cooking
  • Pepper


  1. Place flours and salt in a large mixing bowl, create a well and pour beaten eggs and milk
  2. inside and beat together while pouring in mineral water until batter is smooth and even.
  3. Cover and let rest 30 minutes.
  4. After, pour in the melted butter and mix well. The mixture should be quite liquidy, add
  5. milk or mineral water as needed.
  6. Heat an 8-inch non-stick pan. Over medium heat, add some olive oil and then 1/3 cup of
  7. batter, tilting the pan all around to spread it evenly.
  8. When the crepe starts to brown at the edges, turn over and continue cooking another
  9. minute. Remove and set aside on a plate.
  10. Repeat the same process with the remaining batter, stacking up the crepes. Cover stack
  11. of crepes with plastic wrap for later use and chill.
  12. Preheat oven to 350°F and place a bowl of water on the bottom grate.
  13. Place a crepe on an oven-proof platter and spread with maple butter.
  14. Cover with ham slices and 1/3 cup of cheese, add pepper and cover with another crepe.
  15. Repeat these steps layering the crepes, ham and cheese into a cake-like stack.
  16. Spread surface of crepe cake over evenly with a thin coat of maple butter, then cheese
  17. and bake on middle rack for 10 to 15 minutes.
  18. Remove from oven, cut cake into wedges and serve immediately.