Layers of tender and deliciously delicate crepes with smooth, creamy ricotta filling make this Ricotta Crepe Cake a perfect breakfast or afternoon treat.
1cupmilk (whole or reduced fat)
1/4cupvegetable oil (or your favorite oil such as grapeseed, coconut, olive)
1/2tbsp. orange zest
To prepare the batter, place all of the batter ingredients into a blender and process for about 30 seconds, until it looks smooth and no lumps remain.
Heat a small, non-stick pan on medium heat. Pour about 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds, flip, and cook for another 10 seconds. Repeat this step until no batter remains.
Place the ricotta filling ingredients into a medium bowl and, using a hand mixer, process until smooth.
Place a crepe on a shallow dish and spread a spoonful of the ricotta mixture on top. Repeat this step with all of the crepes, reserving about 1/4 cup of the ricotta mixture for garnish.
Garnish the Ricotta Crepe Cake with the reserved ricotta mixture and some orange zest. Drizzle with honey, if you’d like.
Ricotta Crepe Cake
Amount Per Serving
Calories 683Calories from Fat 306
% Daily Value*
Total Fat 34g52%
Saturated Fat 12g60%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Total Carbohydrates 79g26%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.