Simple ingredients made amazing, that’s how I would describe this recipe. It looks extremely complicated but it’s actually not and I would make it again. Everybody knows how to make pancakes right. Well these were made with wholemeal flour, so quite wholesome. This torte is simply pancakes layered with roasted veges, red and yellow peppers, aubergine, zucchini (and I threw in some beetroot and pumpkin)and feta cheese. Simple ingredients made delicious. The first thing I did was
slice up the veges into short lengths and put them in a roasting dish with olive oil and a few sprigs of fresh thyme.
I made the crepe batter using wholemeal flour, an egg plus one egg yolk and milk. I whisked these ingredients together to make a smooth, fairly thin batter. Then I covered the bowl and left this at room temperature for 30 minutes.
Make a well 
Chopped veges mixed with olive oil and thyme
After roasting the veges until caramelized and soft, I added chopped garlic and chopped black olives and set these aside to cool. Now it was time to make the crepes. I had to make 12 but only managed 6 with the mixture, so I whipped up some more crepe batter and made a few more. In fact, the second time I just threw some flour in a bowl with an egg and milk until the batter was the right consistency, it’s that easy.
With my roasted veges, chopped up feta, fresh basil and crepes made, I was ready to assemble. I placed 2 crepes on the bottom of a buttered spring-clip tin, then alternated between roast veges on one layer and feta with basil on the next layer. I repeated this about 4 times!!! (can’t do maths remember.) I placed the torte into the oven for 30 minutes covered with tin foil. It came out all melted, warm and deliciously ready to eat. We ate this with salad and my plum sauce that I made the other day. (recipe to follow :))
