blueberry ricotta crepe cake
Prep time
Cook time
Total time
Serves: 6-8
  • For the crepe batter:
  • 4 large eggs
  • 1½ cups milk
  • 1 cup water
  • 2 cups flour
  • 6 tablespoons melted butter
  • For the ricotta filling:
  • 1 1⁄2 cups ricotta cheese, drained
  • 5 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • Zest of 1 lemon
  • For the blueberry sauce:
  • 2 cups blueberries
  • ¼ cup water
  • ¼ cup sugar
  • Juice of 1⁄2 lemon
  • 1 tablespoon butter
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • fresh mint, thinly sliced
  • Butter, for coating the crepe pan
  1. Assemble the ingredients for the crepe batter in the bowl of a food processor. Pulse for about 10 seconds, then pour into a bowl. Cover and refrigerate for approximately one hour.
  2. While the crepe batter is chilling, make the ricotta filling. Mix all of the ricotta filling ingredients together in a medium bowl, cover and refrigerate.
  3. In a small saucepan, combine blueberries, water, sugar, lemon juice and butter over medium heat. Cover and cook for 5-7 minutes until the mixture is mostly liquid.
  4. Lower heat to medium-low and add cornstarch mixed with water. Stir constantly, watching to see when the blueberry mixture starts to thicken. Turn off heat but do not remove the saucepan from the burner. Continue stirring until the sauce is thick but not gloop. If it seems to thick, thin with water, 1 tablespoon at a time.
  5. Make crepes until you have about 20-25 crepes.
  6. Starting with one crepe, spread one thin layer of ricotta filling. Top with a second crepe and spread the blueberry filling on top. Repeat until all of the crepes have been used, alternating blueberry and ricotta mixtures.
  7. Top with fresh blueberries and sliced mint. Refrigerate until serving.
Recipe by Grits and Chopsticks at