Rye Crêpe Cake With Figs and Labneh
- 1 3/4 cups whole milk
- 4 large eggs
- 1/2 teaspoon salt
- 1 cup unbleached all-purpose flour
- 1/2 cup light rye flour
- 3 tablespoons olive oil, plus more for pan
- 1 pound labneh (2 cups)
- 1/3 cup no-sugar-added strawberry or raspberry jam
- 1 pint fresh figs, trimmed and quartered
- Add milk, eggs, and salt to a blender and process until smooth. Add the flours and blend until smooth, scraping the bowl occasionally. With the machine running, add the oil. Transfer to a bowl, cover, and refrigerate for at least 15 minutes and up to overnight.
- Bring the batter to room temperature if cold. Stir well, then stir in water, 1 tablespoon at a time, until the batter is the consistency of heavy cream (you may need up to 6 tablespoons).
- Heat a 9- to 10-inch nonstick skillet over medium-low heat. Drizzle with a little oil and rub with a paper towel to coat evenly. Lift the pan off the heat, pour in a scant 1/4 cup batter, and immediately tilt and rotate the pan to coat evenly in a very thin layer. Cook until the bottom is golden brown and the top is dry to the touch, 1 to 2 minutes. Flip the crepe over and cook until the bottom is light golden brown, about 30 seconds. Transfer to a plate. Repeat with the remaining batter to make 20 crepes.
- Mix the labneh and jam until smooth. Place a crepe on a flat serving plate and spread with a very thin layer of labneh mixture, leaving 1/4-inch rim. Top with another crepe and repeat the process with remaining crepes.
- Spread the remaining labneh mixture on top of the cake, then arrange figs over it. Cover loosely with plastic wrap and refrigerate for at least 45 minutes for the layers to set.
Per serving: 280 kcal cal., 13 g fat (5.7 g sat. fat), 170 mg sodium, 2 g fiber, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet