Torre de Verduras

Rick Cooks Home Torre de Verduras (Chilean vegetable/crepe stack)

Chileans love their panqueques (crepes) and have hundreds of recipes which use them, in both sweet and savory applications. This is one of our favorite savory recipes, because it uses leftover cooked or grilled vegetables, or fresh salad ingredients, or both, and is very popular with guests. It also makes a great potluck dish, especially in the summer. It's served as a salad, and should be made ahead and chilled.

Other names are torta de panqueque (crepe tort), though this name more often refers to sweet crepes layered with manjar (called torta chilena in the rest of Latin America), and torta campesina (country-style tort).

It's basically a layering of vegetables sandwiched between crepes. It couldn't be simpler than if you had bought it at the supermarket. The only thing you have to make is the crepes. Now, Chilean cooks make crepes so often that they could do it blindfolded. Here, there seems to some mystique surrounding them. The ingredients are simple enough (four, eggs, milk or water), but the technique does take some practice. Julia Child has devoted pages on how to make crepes, thus intimidating novices. And unlike pancakes, the batter has to be prepared hours (or a day) in advance. However, you can now buy ready-made crepes at the supermarket -- just make sure they aren't the sweetened kind.

You can make the torre (tower) as high as you want, but keep in mind that the higher the stack, the more unstable it can become, especially when slicing servings. If you want to get fancy, you can use smaller crepes and make individual stacks, but at a lot more work. It's much easier to use "standard" 8 to 10-inch crepes (as long as they're all the same diameter) and stack them at least 6 (but no more than 10) high.

Ingredients? Depends on your imagination, your preferences, or what's in your larder. Mayonnaise is used as a glue or mortar for keeping some of the vegetables in place between the crepes, but only a very thin layer is needed, and only for those vegetables prone to slip, such as corn, lettuce, avocado, etc.

Note for vegans: you can find eggless recipes for crepes and mayonnaise.

Here is a partial list of the "fillings" I have seen used in this dish:

Cooked or canned

Grilled, sauteed, or roasted



During assembly, spread a thin layer of mayonnaise as desired or required to hold the filling ingredients in place. It's a good idea to put the heavier, chunkier fillings near the bottom, and lighter, thinner fillings as you go up. The topmost crepe is plain-looking, so should be covered with a layer of something attractive, such as eggs slices with parsley, or a salsa (paste, spread, or tapenade) of olives, red peppers, mushrooms, etc. Just make sure you're not repeating an ingredient already contained.

There is no "recipe" for this dish, but I have included one in Spanish which I have used more than once.

Click here and scroll down to view recipe


Torre de Verduras

Si un día estás en tu casa y no sabes qué cocinar, ¡pon atención, que esto te puede gustar!

Un día no sabía qué hacer de almuerzo y se me ocurrió hacer panqueques, para los cuales no utilice tanta cosa rara como dicen en los programas de cocina de TV, donde al final no sabes qué diablos estas comiendo. Por eso qué más fácil que hacer panqueques con verduras y pollo.

Torre de verduras:

Masa :
-1 taza de harina
-2 huevos
-1taza de leche
- Aceite, un poco para la mezcla (una cucharadita) y para el uso del satén.

-tomates cortados en rodajas
-pollo cocido (picado en tiritas)
-lechuga picada finita
-choclo desgranado y cocido
-porotitos verdes cocidos

En un bowl pones los huevos y los bates hasta que estén espumosos y después le agregas la leche, la harina y el aceite. Calientas una sartén (ojalá de teflón), viertes un poco de aceite y pones la mezcla de modo que tape en una fina capa toda la circunferencia del sartén. A fuego alto esperas que la mezcla se cuece y dore para darlos vueltas (si no eres experto en tiro libre, voltéalos con la ayuda de una espátula). Repite esto una y otra vez hasta que se te acabe la mezcla. Si crees que te quedaste corto, prepara más pasta con la misma dosis de ingredientes.

bUna vez listos los panqueque, ponlos en un plato grande, para preparar la torta. Para que las verduras se adhieran mejor, y la torta quede más húmeda y fresca, pinta cada uno de los panqueques con una mezcla de mayonesa con yoghurt natural. Sobre el primer panqueque pones tomate cortado en rodajas lo tapas con otro panqueque y le agregas el pollo, la palta y un poco de lechuga le pones otro panqueque y le agregas el choclo y lo tapas y le agregas los porotos verdes y lo tapas, y así sucesivamente hasta que acabes las capas.

También le puedes poner encima de la ultima tapa:

1 huevo cocido molido con mayonesa y perejil
salsa de champiñones
salsa de queso
salsa de aceitunas
o la salsa que a ti se te ocurra.

Maria Elsa Cruz