Ingredients

For the Spinach Crepes:

• Spinach: 75 g (fresh or frozen, thawed)
• Salt: 1/4 teaspoon
• Sugar: 3 tablespoons
• Milk: 250 ml (1 cup)
• Eggs: 2 large
• Flour: 90 g (+/- depending on consistency)
• Sunflower oil: 1 tablespoon

For the Cottage Cheese Cream:

• Cottage cheese (5%): 540 g
• Powdered sugar: 200 g (adjust to taste)
• Soft butter: 200 g
• Coconut flakes: 40 g
• Kiwi: 5 fresh, peeled and sliced

For the Chocolate Glaze:

• Sugar: 1.5 tablespoons
• Cocoa powder: 1.5 tablespoons
• Milk: 3 tablespoons
• Butter: 20-30 g
• Coconut flakes (for topping): 1 tablespoon

Instructions (Step-by-Step)

Step 1: Prepare the Spinach Crepes

1. Blend the spinach: If using fresh spinach, blanch it in boiling water for about 1 minute to soften it. Drain and rinse under cold water. Squeeze out excess moisture and blend the spinach with 250 ml of milk until smooth. If using frozen spinach, make sure to thaw and squeeze out any water before blending with the milk.
2. Make the crepe batter: In a large bowl, whisk together 2 eggs, 3 tablespoons of sugar, 1/4 teaspoon of salt, and the spinach-milk mixture. Gradually add 90 g of flour while continuing to whisk, ensuring there are no lumps. The batter should be smooth and slightly thin, similar to regular crepe batter. Adjust the flour amount if necessary.
3. Add sunflower oil: Stir 1 tablespoon of sunflower oil into the batter to prevent the crepes from sticking to the pan while cooking.
4. Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease with oil. Pour a small amount of batter into the pan, swirling to spread it evenly into a thin layer. Cook each crepe for about 1-2 minutes per side until lightly golden. Repeat until all the batter is used, stacking the cooked crepes on a plate.

Step 2: Make the Cottage Cheese Cream

1. Whip the butter: In a large mixing bowl, beat 200 g of soft butter until light and fluffy, about 3-5 minutes. This will ensure a smooth and creamy texture for the filling.
2. Prepare the cottage cheese: If your cottage cheese is coarse, blend it in a food processor or use an immersion blender until smooth. This step is crucial for a creamy texture in the cake.
3. Combine the ingredients: Add the 540 g of cottage cheese to the whipped butter, followed by 200 g of powdered sugar. Beat the mixture until it’s creamy and well combined. Finally, fold in 40 g of coconut flakes for added texture.

Step 3: Assemble the Crepe Cake

1. Layer the crepes and cream: Begin by placing one crepe on a serving plate. Spread a thin layer of the cottage cheese cream over the crepe, using a spatula to smooth it out. Add a few slices of kiwi on top of the cream. Place another crepe on top and repeat the process, alternating layers of crepes, cream, and kiwi slices.
2. Finish with a crepe layer: Once all the crepes are layered with cream and kiwi, place the final crepe on top and set the cake in the fridge to chill for at least 1 hour. Chilling will help the cake set and make it easier to slice.

Step 4: Make the Chocolate Glaze

1. Combine the ingredients: In a small saucepan, combine 1.5 tablespoons of sugar, 1.5 tablespoons of cocoa powder, and 3 tablespoons of milk. Whisk the ingredients together and place the saucepan over low heat.
2. Cook the glaze: Stir the mixture continuously until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in 20-30 g of butter until smooth and glossy. Let the glaze cool slightly before using.

Step 5: Decorate and Serve

1. Glaze the cake: Once the crepe cake has chilled, pour the chocolate glaze over the top of the cake, letting it drip down the sides for a beautiful effect.
2. Sprinkle with coconut flakes: Sprinkle 1 tablespoon of coconut flakes on top of the chocolate glaze for a decorative touch.
3. Garnish and serve: Optionally, garnish the cake with extra kiwi slices or fresh mint leaves before serving. Slice the cake and enjoy the creamy, fruity, and chocolatey layers.

Cooking Tips

• Smooth cottage cheese: If you don’t have a food processor, you can pass the cottage cheese through a sieve to achieve a smooth texture for the cream.
• Adjust the sweetness: Taste the cream filling before assembling the cake and adjust the sweetness to your preference by adding more powdered sugar if necessary.
• Chill the cake: Allowing the cake to chill for at least an hour helps the cream to set and the flavors to meld together. For a firmer texture, you can let it chill overnight.
• Alternative fruits: While kiwi adds a tangy contrast to the sweet cream, you can substitute it with other fruits such as strawberries, bananas, or even mangoes for different flavors.

Storage

• Refrigeration: Store the crepe cake in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it chills, making it even tastier the next day.
• Freezing: You can freeze leftover slices of the cake for up to 1 month. Wrap each slice tightly in plastic wrap and aluminum foil before freezing. To serve, thaw in the refrigerator for a few hours or overnight.

Nutritional Facts (Per Serving, Based on 8 Servings)

• Calories: 450 kcal
• Protein: 10 g
• Carbohydrates: 50 g
• Fat: 25 g
• Fiber: 4 g
• Sugar: 35 g
• Sodium: 250 mg
• Calcium: 15% DV
• Iron: 8% DV

Frequently Asked Questions

1. Can I make the crepes in advance?
   • Yes, you can prepare the crepes ahead of time and store them in the refrigerator for up to 2 days. Just stack them with parchment paper between each crepe to prevent sticking.
2. Can I use frozen spinach?
   • Absolutely! Just make sure to thaw and squeeze out any excess water from the spinach before blending it with the milk. This prevents the crepe batter from becoming too watery.
3. What other fruits can I use instead of kiwi?
   • You can use any soft fruits like strawberries, bananas, raspberries, or peaches. These fruits add a delicious, fresh contrast to the creamy filling.
4. How do I make the cottage cheese cream smoother?
   • Blending or processing the cottage cheese will make it smoother. Alternatively, you can use cream cheese or mascarpone for an even creamier texture.
5. Can I make this cake dairy-free?
   • You can substitute the milk with plant-based milk, the butter with margarine or coconut oil, and the cottage cheese with a dairy-free alternative like almond or cashew cream.

Conclusion

This spinach crepe cake with cottage cheese, kiwi, and chocolate glaze is a unique, colorful, and delicious dessert that’s sure to impress. The green spinach crepes create a striking visual appeal, while the cottage cheese cream and fresh kiwi bring a perfect balance of flavors. The rich chocolate glaze and sprinkle of coconut flakes add a touch of decadence. It’s an easy-to-make, no-bake dessert that’s perfect for any special occasion, and it’s packed with flavor and texture in every bite. Whether you’re serving it for a family gathering or a holiday celebration, this crepe cake is bound to be a hit!