The savory showstopper your summer table’s been waiting for.
Hi folks! Thanks for being here. This is, without question, one of the most elegant ways I know to eat tomatoes—and crêpes. A dish that turns heads but never shows off.
Tomatoes right now are ripe, juicy, and full of sunshine. I grabbed a big box of rainbow cherry tomatoes from the farmers market because the mix of colors makes this cake look extra beautiful. I probably used around 40…or maybe 50, if you count the ones I snacked on while slicing. Either way, buy plenty—because if they don’t go into the cake, they’ll get eaten anyway.
Think of it as a fancy tomato sandwich: ripe, juicy tomatoes, a swipe of mayo, and something soft to hold it all together. Only here, the “bread” is a delicate crêpe, stacked thin and tender, turning a simple summer favorite into something elegant and layered.
This recipe is adapted from French Chef, Mimi Thorisson, who now lives in Italy and has a new cookbook coming this fall (A Kitchen in Italy). She says to serve it cold. I tried it cold, room temp, and even slightly warm—and honestly, it’s good every way.
It kept beautifully in the fridge for several days. Still firm, still flavorful, still slicing neat. That’s the kind of recipe I love—simple to make, easy to store, and even better the next day.
It isn’t complicated, but it does ask for a little patience. You’ll be whisking, stirring, slicing, and layering. It’s not fast food—it’s slow layering, coaxing flavor from ripe tomatoes, and building something that feels special.
✨ Why You’ll Love This Recipe
- Cherry tomatoes at peak sweetness
- A tower of golden crêpes layered with flavor
- Keeps well for days without losing shape
- Serve cold, warm, or room temp
- Perfect for lunch, brunch, or a picnic spread
🛒 Ingredients You’ll Need
Crêpes
- Eggs
- All-purpose flour
- Whole milk
- Salt + pepper
- Butter or olive oil for the pan
Tomato Layer
- Cherry or grape tomatoes
- Olive oil
- Salt + pepper
- Pinch of sugar (if tomatoes aren’t in season)
Spread
- Mayonnaise (use what you have: store-bought, Kewpie, homemade, or herbed mayo)
Optional Finish
- Fresh herbs (basil, dill, chives)
- Grated Parmesan or bacon
🧰 Helpful Equipment
- 9–10-inch nonstick skillet
- Whisk + ladle
- Sharp knife
🪄 Quick Steps
- Whisk crêpe batter until smooth; rest.
- Slice tomatoes; toss with oil, salt, pepper.
- Cook thin crêpes until golden; stack.
- Layer crêpe → mayo → tomatoes. Repeat.
- Top with a crêpe; wrap and chill 1 hour.
- Garnish, slice, serve.
💡 Tips for Success
- Rest the batter 30 minutes for tender crêpes.
- Give the batter a quick stir now and then while making the crêpes to keep it smooth and even.
- Lightly grease skillet every couple crêpes.
- Add a pinch of sugar if tomatoes are out of season and taste dull.
- Make crêpes ahead—store wrapped in the fridge as a time saver.
- Slice cake with a sharp knife, wiping between cuts.
🍽️ Pair It With
- Summer Sweet Corn with Lemon + Thyme
- Mixed Spring Greens Salad with Candied Pecans, Truffled Goat Cheese, and Pear
- Ridiculously Easy Grilled Mayo-Mustard Chicken
- The Easiest Buttermilk-Brined Turkey Breast of Your Life
- Outrageously Tasty Flounder (Easy Air Fryer or Oven Recipe)
🍅 Savory Tomato Summer Layer Cake
Ingredients
Equipment
Method
- Make the crepe batter. In a large bowl, whisk together the eggs, flour, milk, and a pinch of salt until smooth. Let the batter rest for 30 minutes.
- In a large bowl, toss the tomatoes with the olive oil. Season with salt and pepper to taste.
- Make the mayonnaise (if making). In a medium bowl, whisk together the egg yolks and salt and pepper. Gradually add the olive oil, whisking constantly, until the mixture thickens and emulsifies. Adjust the seasoning to taste. (An immersion blender works well here too.)
- To make the creamy herbed mayonnaise (if using). Whisk together the mayonnaise you have on hand, lemon juice, and a generous pinch of salt until the salt dissolves. Stir in finely chopped fresh herbs and a grated garlic clove. Taste and adjust with more lemon juice or salt as needed. Cover and refrigerate until ready to use.
- Make the crepes. Heat a medium nonstick skillet over medium heat until warm—you should be able to feel the heat when you hover your palm just above the surface. Lightly brush the pan with melted butter. Pour about ½ cup of batter near the 6 o’clock edge of the pan (closest to the handle), then immediately tilt and rotate the pan to spread the batter into a thin, even circle. Aim for the thinnest layer possible—the crêpe should just coat the surface.
- Cook until golden brown, 1 to 1 and a half minutes per side. When the surface looks dry and the edges start to become golden brown in color, give it a flip. Repeat with the remaining batter, stacking the crepes on a plate as you go. Now you are ready to assemble the cake.
- Place one crepe on a serving plate. Spread with a thin layer of the mayonnaise, then evenly top with a layer of the tomatoes. Repeat with the remaining crepes, mayonnaise, and tomatoes, ending with a crepe on top.
- Cover the cake with plastic wrap and refrigerate for at least 1 hour.
- Before serving, garnish the top pancake with any remaining tomatoes and a pinch of pepper. Slice into wedges and serve chilled, room temp or slightly warm.
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9 responses to “🍅 A Savory Tomato Summer Layer Cake”
I’ve never seen anything like this dish before. What a great idea!
–Scott
Thank you, Scott. Have a great holiday!
Light, fluffy and delicious! I liked mine warm with a little extra mayo! Yummy!
That’s great to hear! Thanks for commenting, OTS!
WOW! I am sharing a fresh tomato corn salad tomorrow and this is a perfect dish to go with it – I’ve never seen something like this but it’s cool!
That’s perfect, John! Enjoy your summery meal!
Delicious!😋😋
Thank you, Daisy!
What a special combinations! Makes me want to try it.