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
- Line a baking sheet with parchment paper and set aside.
- Mix flour, sugar and salt in one bowl.
- In another bowl, whisk eggs and milk.
- Then add the wet mixture to the dry ingredients and stir until there are no more clumps.
- Heat a nonstick skillet over medium heat and add a bit of butter (enough to coat the bottom of the pan).
- 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.
- Remove the crepe from the skillet to the parchment lined baking sheet and continue the process until the crepe batter is gone.
- **Important: Let the crepes cool fully before preparing the cake**
- 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**
- 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.