This time I’m writing my post in a German high-speed train from Hamburg to Berlin 288 km (179 miles) in 1:45 hours. Isn’t that great? There is no faster way to travel. If you travel by plane you have to leave the city, be at the airport at least an hour early, you arrive outside the city and spend precious time getting downtown. By ICE you travel from central station to central station in no time! Germany’s train infrastructure and Europe’s in general is impressive. It amazes me every time I’m here.
We enjoyed Hamburg a lot. It is a beautiful city with a large harbour. The city is supposedly as big as New York but as opposed to the approx. 8 million people that live in the Big Apple, only 1.8 million live in Hamburg which makes it a vast and calm city. It never seems busy and traffic we haven’t seen any at all during the last 3 days. The harbour is what we thought was the most impressive. One large warehouse after the other built of red brick. Beautiful. Really. Simply beautiful.
We ate the typical Curry Wurst twice and we ate fish twice, too. First we went to a small restaurant close to the fish market but weren’t overly impressed. Then we went to a restaurant recommended on several internet sites and found THE place. If you ever travel to Hamburg I highly recommend you go eat at Liman Fish Restaurant (Mühlenkamp 16 in Winterhude, North-East of Außenalster). I tried to take a picture of our dishes but unfortunately it was already late and way too dark to take acceptable quality photographs without flash :( All in all, I really recommend you include Hamburg in your Germany trip. It is a wonderful place to get to know.
My Mum's Crepe Cake
Servings: 8
Print Recipe
Ingredients
- 4 large eggs
- 2 cups unbleached all purpose flour
- 3 cups milk
- 1/2 cup vegetable oil
- 1 pinch salt
- 4 large tomatoes
- 2 avocados - (ripe but firm)
- 6 eggs
- 1/2 head lettuce
- 2 eggs
- 1 Tbsp mustard
- 1 Tbsp lemon juice
- vegetable oil
- salt
- pepper
Instructions
- Add 4 eggs, flour, milk, 1/2 cup vegetable oil and pinch of salt to blender and blend well.
- Heat a large nonstick pan over medium heat, then add very little oil and wait for it to be really hot. Then add 1/2 cup of crepe batter and cook for about 1 minute on one side, flip and bake for another minute on the other side (be careful not to burn the crepes).
- Boil 6 eggs until hard (approx. 10 minutes for hard-boiled eggs).
- For the mayonnaise you will need the blender again. Add eggs, mustard, lemon juice, salt and pepper to blender and then use the lid without the middle part to cover. Start the blender on low so the ingredients don't spray out. Blend the ingredients together for maybe 10 seconds, then slowly pour in oil. It is important to ALWAYS do this slowly, from start to finish, never more than a spaghetti thick string of oil AND, it has to be constant. Don't stop pouring until the mayonnaise is ready. If you pour in more than a thin string you risk the mayonnaise to curdle. If this happens you will have to start all over, so be patient and maintain a steady hand. Once the blender can't continue blending because the mayonnaise has become too thick, stop the oil pouring, your mayonnaise is ready.
- Wash and slice tomatoes very evenly and equally thick.
- Slice eggs (preferably with an egg slicer).
- Now build your cake by spreading a thin layer of mayonnaise on your first crepe, place lettuce on top of the crepe evenly to cover the whole crepe without overlapping.
- Spread a thin layer of mayonnaise on another crepe and place it mayonnaise side down on top of the lettuce.
- Now spread a thin layer of mayonnaise on the top side of the crepe laid on the lettuce and then evenly cover it with sliced tomatoes until the whole crepe is covered. Salt and pepper tomatoes.
- Spread a thin layer of mayonnaise on another crepe and place it mayonnaise side down on top of the tomatoes.
- Now spread a thin layer of mayonnaise on the top side of the crepe laid on the tomatoes and then evenly cover it with slices of avocado. Salt and pepper avocados.
- Spread a thin layer of mayonnaise on another crepe and place it mayonnaise side down on top of the avocado slices.
- Now spread a thin layer of mayonnaise on the top side of the crepe laid on the avocado slices and then evenly cover it with sliced eggs until the whole crepe is covered. Salt and pepper eggs.
- Spread a thin layer of mayonnaise on another crepe and place it mayonnaise side down on top of the egg slices.
- Now spread a thin layer of mayonnaise on the top side of the crepe laid on the egg slices and then evenly cover it with sliced tomatoes until the whole crepe is covered. Salt and pepper eggs.
- Repeat and finish with a third lettuce layer.
- Do not spread mayonnaise on the last crepe's top. Other than that mayonnaise always on both sides of each crepe. (lettuce, tomato, avocado, egg, lettuce, tomato, avocado, egg, lettuce).
What's your clean eating vibe?Take this fun QUIZZ and find out in 10 seconds!
Now, let’s get to the most important part of this post: the deliciousness of My Mum’s Crepe Cake! This cake has been my sister’s and my staple birthday party food. I remember my mum complaining that at kid’s birthday parties parents used to mainly serve fries and other unhealthy stuff when it was totally possible to feed the short crowd a healthy yet delicious main meal before the sugar loaded birthday cake. Even the I-don’t-like-salad-or-vegetables-or-fruit-or-anything-healthy kids LOVED this cake and devoured it and went home telling their parents they had eaten lettuce, tomato and avocado all in one dish. My Mum’s Crepe Cake is a true favourite for most people that know her and her cooking and she gave me permission to post the recipe here on the blog for you. Say: “thank you Lorena’s Mum”!
It is her recipe and she made this specific one, too, so all credit goes to her and her alone!!! Gracias Mami!
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