Layers of tender and deliciously delicate crepes with smooth, creamy ricotta filling make this Ricotta Crepe Cake a perfect breakfast or afternoon treat.   ❤ COOKTORIA.COM

Ricotta Crepe Cake

Course: Breakfast, Dessert
Cuisine: French
Keyword: crepe cake
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 683kcal
Author: Tania Sheff
Layers of tender and deliciously delicate crepes with smooth, creamy ricotta filling make this Ricotta Crepe Cake a perfect breakfast or afternoon treat. 
Print Recipe

Ingredients

CREPE BATTER:

  • 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

RICOTTA FILLING

  • 2 cups ricotta cheese
  • 1/2 cup sugar
  • 1/2 tbsp. orange zest

Instructions

  • 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.

Notes

[nutrition-label]

Nutrition

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: 22% | Calcium: 37% | Iron: 12%