Vegetable, strawberry, and blueberry crepe cake

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  • 2 cups milk
  • 2 eggs
  • 1 ½ cup flour
  • 2 tbsp oil


  • ½ cup mayonnaise
  • 6 slices of ham, cut into strips
  • 8 chunks of white cheese, cut into rectangles
  • 3/4 cup blueberries
  • 1 cup corn
  • 1 tomato, diced
  • 1/2 cup baby spinach or spinach, finely chopped
  • 1 cup strawberries, sliced
  • 1 avocado, sliced
  • 1 can hearts of palm
  • 1 carrot, grated
  • 6 lettuce leaves, finely chopped
  • 3 hard-boiled eggs, sliced into coins


For the crepes: 
Pour the milk, egg, flour, and oil into the blender, and blend until thoroughly mixed and without lumps.
Pour the necessary drops of olive oil so that the batter is not sticky.
After, pour the batter in the pan with a ladle and golden on both sides. Do this successively.

For the cake: 
Put the crepe in a plate, spread light mayonnaise and put an ingredient of your choice, and so on. The order we recommend is:
First, crepe and mayonnaise, lettuce leaves, and grated carrot; another layer of crepe and mayonnaise with ham, white cheese and blueberries; another layer of crepe, mayonnaise, corn, hearts of palm and tomato; another layer of crepe, mayonnaise, hard-boiled egg, and avocado; and lastly, a layer of spinach and strawberries.