Search
Close this search box.

Blueberry Ricotta Crepe Cake

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!

Blueberry Ricotta Crepe Cake

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!
Blueberry Ricotta Crepe Cake

Prep Time

30 min

Total Time

1 hour

Serves

6–8 pieces

Print

Ingredients

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

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. Mix flour, sugar and salt in one bowl.
  3. In another bowl, whisk eggs and milk.
  4. Then add the wet mixture to the dry ingredients and stir until there are no more clumps.
  5. Heat a nonstick skillet over medium heat and add a bit of butter (enough to coat the bottom of the pan).
  6. Scoop ⅓ cup of the batter and pour into the centre of the skillet, swirling so that the batter spreads in an even, thin layer and cook for 2-3 minutes or until the top of the crepe appears ‘dry.’ Then flip and cook for another 30 seconds.
  7. Remove the crepe from the skillet to the parchment lined baking sheet and continue the process until the crepe batter is gone.
  8. **Important: Let the crepes cool fully before preparing the cake**
  9. Start with laying one crepe on your cake stand and then spread 2 tbsp of the lemon ricotta mixture. Top with another crepe and then spread 2 tbsp of the blueberry ricotta mixture. Then continue layering crepes, alternating the two ricotta mixtures. **if you get to the last layer before the top with more than 2 tbsp blueberry ricotta mixture, just use up the rest of the blueberry mixture**
  10. Top the final crepe layer with the remaining lemon ricotta mixture, fresh blueberries, lemon zest and sprinkle of icing sugar.

TIPS

  • Want to make the crepes ahead of time? Once the crepes have been cooked and fully cooled, layer the crepes between parchment paper to avoid sticking, then store them in a container in the fridge overnight. When ready to make the cake, femove the crepes and allow to come to room temperature before making the cake.
  • A sharp knife is key when slicing the cake.

RELATED RECIPES

Asparagus Puff Pastry Bundles

View Recipe

Carciofi alla Romana

View Recipe

Mulled Apple & Cinnamon Tea Cider

View Recipe

One Pan Pesto Shrimp Orzo

View Recipe