What’s Cooking™ Biltong, Basil & Sun-dried Tomato Crepe Cake

INGREDIENTS

• 500g What’s Cooking Simply Sweet Batter (803371)
• 2 Eggs
• 500ml Water
• 500ml Milk
• 750g Creamed Cheese
• 100g Powdered Biltong
• 100g Basil Pesto
• 100g Sundried Tomato Pesto

METHOD

1. Prepare the pancake batter: Mix milk, water and eggs together well Combine with the What’s Cooking Simply Sweet Batter and mix together well until all lumps have dissolved
2. Allow to batter to rest for 1 hour at least
3. In the meantime prepare your fillings for the different layers.
4. Mix 250g cream cheese with 100g basil pesto
5. Mix 250g cream cheese with sundried tomato pesto
6. Mix 250g cream cheese with biltong powder
7. Keep fillings in fridge
8. Bake pancakes, using 60ml batter per pancake, and allow to cool down completely
9. Using a medium size spring form pan, assemble the cake by starting with one pancake, topped with a layer of the basil pesto flavored cream cheese, add another pancake and top with biltong flavored cream cheese, then add another pancake and top with sundried tomato flavored cream cheese. Repeat layers until all the filling have been used
10. Refrigerate until ready to enjoy