Ricotta Crepe Cake
Layers of tender and deliciously delicate crepes with smooth, creamy ricotta filling make this Ricotta Crepe Cake a perfect breakfast or afternoon treat. 
Servings Prep Time
4servings 20minutes
Cook Time
15minutes
Servings Prep Time
4servings 20minutes
Cook Time
15minutes
Ingredients
CREPE BATTER:
  • 1cup milk (whole or reduced fat)
  • 1/4cup water
  • 1/4cup vegetable oil (or your favorite oil such as grapeseed, coconut, olive)
  • 2 eggs
  • 1 1/2cup flour
  • 2tbsp. sugar
  • 1/8tsp. salt
RICOTTA FILLING
  • 2cups ricotta cheese
  • 1/2cup sugar
  • 1/2tbsp. orange zest
Instructions
  1. 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.
  2. 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.
  3. Place the ricotta filling ingredients into a medium bowl and, using a hand mixer, process until smooth.
  4. 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.
  5. Garnish the Ricotta Crepe Cake with the reserved ricotta mixture and some orange zest. Drizzle with honey, if you’d like.
Recipe Notes
Nutrition Facts
Ricotta Crepe Cake
Amount Per Serving
Calories 683 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 81mg 27%
Sodium 229mg 10%
Potassium 142mg 4%
Total Carbohydrates 79g 26%
Dietary Fiber 1g 4%
Sugars 42g
Protein 16g 32%
Vitamin A 22%
Calcium 37%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
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