Can’t get enough of blood orange treats? Take a look at our Frozen Blood Orange Pina Colada! Making and eating crepes is one of my favourite pastimes! So putting them together in a stunning cake was only natural. If you are wondering what 12 thin and delicate crepes filled with sweet, flavoured with blood orange juice ricotta cream taste like, you will have to make this recipe. I can try to describe the bliss you will experience but my words won’t do its justice. This amazing crepe cake is something to be experienced.
How to make it
I am often enthusiastic about a new creation but this crepe cake combines everything that I adore. Thin crepes with a delicate touch of almond flavour and creamy ricotta. The ricotta cream is infused with a bit of homemade blood orange syrup. All flavours dance together beautifully! I was a little surprised by how much I loved it since I am NOT a huge orange fan. However, blood oranges and almond flavour created something far more delicate than I could’ve expected. Finally, you can just make the crepes and serve the blood orange blossom ricotta cream on the side! Less of a faff, same amazing taste!
Don’t let glossy food magazines and Food Network lead you to believe crepes are the territory of skilled chefs or the French! Although crepes and the French go together very well, it’s not fair to say they invented them, as these paper thin pancakes exit in almost every country. Sweet or savoury! If you have never made crepes before, fear not, the crepe recipe I am sharing today has been tested by me hundreds of times. It produces consistent results every time if you follow my tips below.
Top Recipe Tips
After you mix the batter, let it stand for 3o minutes. It helps to achieve a smoother batter and consequently smoother crepes. Flavour your batter with either good quality vanilla or almond. Or both! It elevates a humble pancake to something luxurious, worthy to be a cake! Heat your frying pan well before pouring the first crepe in. Pour a little bit of oil in a small bowl, dip balled up paper towel in and rub all over the frying pan. Repeat between each crepe. Finally for best results choose a heavy bottomed, well-seasoned cast iron frying pan or a good non-stick one and a thin edge spatula for flipping. Watch this video for more guidance. Make sure your crepes are room temperature before assembling the cake to avoid the ricotta cream melting. (Sadly it happened to me before.)
More Crepe Recipes:
Blueberry Limoncello Cheese Crepes (Blintzes) Russian Crepes Blini Rhubarb Custard Crepe Cake
This recipe was originally published in 02/2017. Updated and republished in 02/2021
