Savory Crepe Cake

About an hour before you want to make your crepes, make the batter.  In your blender, mix all of the batter ingredients except the melted butter until smooth, then drizzle in the butter with the blender running. Your batter should be the consistency of heavy cream. If it seems too thick, add more milk 1-2 tablespoons at a time to get the right consistency.

Set the batter aside at room temp for one hour to rest.

In your food processor, put the softened cheeses and whipping cream. Pulse to combine. Turn the machine on and drizzle in the olive oil until you have a light fluffy mixture. Hold at room temp while you make the crepes. You should have a light easily spreadable mixture.

Heat a 7- or 8-inch nonstick skillet over medium high heat. Brush with a light coating of neutral oil or clarified butter. Pour about a scant ¼ cup of batter into the hot pan and immediately swirl the pan to coat the bottom evenly. When the top of the crepe seems to have dried a bit and looks matte, flip the crepe gently with a thin spatula. It should be pale golden brown and a bit speckled. Leave the crepe on the second side just long enough to brown a bit, 15-20 seconds or so, then remove to a plate. Continue until you have used all of the batter.

To assemble the cake, get a cake stand or platter, and place a crepe in the center. Using an offset spatula, spread a very thin layer of the cheese mixture over the crepe, almost but not quite to the edge. You want the cheese to be as thin if not thinner than the crepe. Sprinkle the cheese with about a teaspoon or so of the chives or other herb. Place a second crepe on top and press gently so that they adhere. Repeat, adding the chopped herbs about every other layer, until you have a cake the height you want. Finish with a plain crepe. Spread the jam of your choice in a thin layer on top of the cake. Refrigerate. Take out of fridge about 30-45 minutes before you want to serve. Makes an excellent brunch dish, lunch with a small salad, or side dish.