BLUEBERRY AND RICOTTA CHEESE CREPE CAKE

BLUEBERRY AND RICOTTA CHEESE CREPE CAKE image

Yield Serves 6-8

Number Of Ingredients 22

Ingredients

Crepe Batter
2 tablespoons butter
2/3 cup all purpose flour
2 teaspoons sugar
1 pinch salt
2 eggs
2/3 cups milk
1/2 teaspoon vanilla
Ricotta Cheese Filling
1 ½ cups ricotta cheese
5 ounces cream cheese, softened at room temperature
3 tablespoons powdered sugar
Zest of 1 lemon
Blueberry Sauce
2 cups blueberries
1/3 cup sugar
Juice of ½ lemon
1 tablespoon butter
2 ½ tablespoons cornstarch
Butter for crepe pan
Fresh mint, thinly sliced
Powdered sugar for dusting

Steps:

Crepe batter: Melt butter in small skillet over medium high heat until butter takes on a golden brown color. Turn off heat, let cool slightly. In a blender, combine flour, sugar, salt. Run blender for 5 secs to combine. Add eggs, milk, browned butter to blender, run for 20 to 30 secs. Scrape down sides of blender with rubber spatula, add vanilla. Run blender on high 10 secs to combine. Transfer to bowl, let rest in fridge for 30 to 60 mins. Cheese filling: In food processor, combine ricotta, cream cheese, powdered sugar and zest. Process for 30 secs or until completely combined. Blueberry filling: In saucepan, combine blueberries, sugar, lemon juice, butter, ¼ cup water. Cover, cook 7 minutes over medium high heat or until the mixture is boiling and mostly liquid. In small mixing bowl, combine cornstarch with 3 Tbls of cold water, and whisk until smooth. Pour this cornstarch into the boiling blueberry mixture, whisking constantly until the mixture has thickened. Let the blueberry mixture cook an additional 1 to 2 minutes to thicken further, then remove from the heat and allow it to cool to room temperature. To assemble: Melt about ½ tablespoon of butter or enough to just lightly coat a small crepe pan (or 8" nonstick skillet). Over medium heat, pour ¼ cup crepe batter into the center of the pan, then swirl the pan to spread the batter evenly over the bottom of the pan. Let the crepe cook for 30 seconds to 1 minute until the edges begin to set. Then carefully flip over and cook on the second side approximately 1 minute until the crepe is thoroughly cooked. When all crepes have been made, assemble the crepe cake. Begin with a crepe on the bottom and top with a thin layer of cheese filling. Top this with another crepe and then a thin layer of blueberry filling. Continue this pattern until you have a cake that is 8-10 crepes in height. Top the crepe cake with sliced mint and powdered sugar.