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: 4 servings
- 1 cup milk (whole or reduced fat)
- 1/4 cup water
- 1/4 cup vegetable oil (or your favorite oil such as grapeseed, coconut, olive)
- 2 eggs
- 1 1/2 cup flour
- 2 tbsp. sugar
- 1/8 tsp. salt
- 2 cups ricotta cheese
- 1/2 cup sugar
- 1/2 tbsp. 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.
Calories: 683kcal | Carbohydrates: 79g | Protein: 16g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 229mg | Potassium: 142mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1100IU | Calcium: 370mg | Iron: 2.2mg