Savory Crepe Cake with Peruvian Avocado “Frosting”
To blanch the spinach, fill a medium pot with water. Bring to a boil, add the spinach, and boil for 30 seconds. Meanwhile, fill a medium bowl with ice water. Remove the spinach from the pot and place in the ice water for 2 minutes, then drain well and blot dry with paper towels.
Place a crepe on a serving platter, spread with 3 scant tablespoons mayonnaise and cover with the spinach. Top with another crepe, spread with another 3 scant tablespoons mayonnaise, and top with the tomatoes. Continue this process with 4 more crepes and the corn, hearts of palm, smoked salmon, and green beans. Top with the remaining crepe and cover the top of the cake with the sliced avocado. Cut into wedges and serve.
Difficulty level: medium
1 pound baby spinach leaves
1 cup mayonnaise
2 medium tomatoes, sliced
2 cups fresh or frozen corn, cooked
1 cup canned or jarred hearts of palm, drained
1/2 pound sliced smoked salmon
2 cups green beans, cooked
2 Peruvian avocados, pitted, peeled, and sliced