Smoked Salmon And Zucchini Crepe Cake - cooking recipe

Ingredients

1 3/4 cups flour
2 medium eggs
1 cup milk
3 tbsp mineral water
4 tbsp vegetable oil
3 small zucchinis, trimmed and thinly sliced
2 cloves garlic, peeled and crushed
24 oz cream cheese
1 tbsp lemon juice
2 tbsp fresh chopped dill, plus extra sprigs to garnish
10 oz smoked salmon slices
1 oz Parmesan cheese, shaved, to serve

Preparation

For the crepes, place the flour and a pinch of salt into a large bowl and make a well in the center. Beat the eggs and milk together and gradually pour into the well, whisking to make a smooth batter. Cover and let rest 15 mins, then whisk in mineral water. Heat a little of the oil in an 8 inch frying pan and add 1/5 of the batter. Swirl the pan to coat the base and cook 1-2 mins until golden on the underside. Flip and cook 1 min. Repeat the process to make 5 crepes in total. Stack crepes on a plate with parchment paper between them.
For the fillings, heat the rest of the oil in a frying pan and cook the zucchini and garlic over medium heat 2-3 mins until golden. Season with salt and freshly ground black pepper. Cool. Mix the cream cheese, lemon juice and chopped dill together and season to taste. Chop 8 oz of the smoked salmon and stir into the cream cheese mixture. Tear the rest of the smoked salmon into thin strips.
To assemble, layer the crepes on a serving plate with the cream cheese mixture, zucchini mixture and smoked salmon strips. Sprinkle with Parmesan shavings and dill sprigs and cut into wedges to serve.