Simple flavours make this cake shine! Crepes are taken to the next level in this cake, creating beautiful layers between lemon and blueberry ricotta. This is the perfect cake to serve for brunch or special day like Mother’s Day!
Crepes: (makes 12 crepes)
4 eggs
2 cups whole milk
2 cups flour
1 tbsp sugar
¼ tsp kosher salt
Butter for the skillet
Lemon Filling:
1 1/2 cup ricotta
1 tbsp maple syrup
Zest of 1 lemon
Blueberry Filling:
1 cup ricotta
1 tbsp maple syrup
1/3 cup Blueberry jam
Topping:
Extra lemon ricotta topping
Extra lemon zest
½ cup fresh blueberries
Icing sugar
Want to keep up with new recipes, specials and in-store events? Sign-up to our newsletter.