A savory crepe cake made with tender gluten free crepes layered with loads of spinach, sweet caramelized onions, salty ham, and a cheesy béchamel sauce stacked high and baked till golden and bubbling.
Add all the dry ingredients to a large bowl and the wet ingredients to another large measuring cup or bowl. Beat the eggs into the liquid ingredients. Slowly add the wet ingredients to the dry while whisking. Whisk until they are fully combined and there are no lumps. You can also use a blender for this, which works great!
Bake in a 375 degree oven for 30 mins or until the top layer is all melted and starting to brown. Remove from the oven and let it sit for 5 – 10 mins before you slice into it.
Serve in wedges.