Crème Brûlée Crêpe Cake

Name: Crème Brûlée Crêpe Cake
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 8-12
Ingredients: 2 cups Ann Clark Traditional French Crepe Mix; 3 cups whole milk; 6 large eggs, room temperature; 4 tablespoons unsalted butter, melted; 2 ¼ cups heavy cream; 1 ½ cups (15 ounces) whole milk ricotta; 1 cup powdered sugar; 1 tablespoon citrus zest, such as lemon, orange or lime; 1 tablespoon citrus juice, such as lemon, orange or lime; ¾ teaspoon almond extract; ⅛ teaspoon table salt; 2-3 tablespoons granulated sugar; Seasonal berries, as garnish; Powdered sugar, as garnish; 8-inch crepe pan or non-stick skillet; Chef’s torch

by:Laura Kanya

This is a showstopper dessert that is relatively simple to make. It can be made ahead, and holds up well when refrigerated. The light, airy texture of the crepes and the sweet ricotta filling is complemented by crunchy torched sugar. Fresh seasonal berries bring freshness to this elegant cake.

Prep Time

2 hours
Cook Time

30 minutes
Servings

8-12

Crepes

2 cups Ann Clark Traditional French Crepe Mix
3 cups whole milk
6 large eggs, room temperature
4 tablespoons unsalted butter, melted

Filling & Assembly

2 ¼ cups heavy cream
1 ½ cups (15 ounces) whole milk ricotta
1 cup powdered sugar
1 tablespoon citrus zest, such as lemon, orange or lime
1 tablespoon citrus juice, such as lemon, orange or lime
¾ teaspoon almond extract
⅛ teaspoon table salt
2-3 tablespoons granulated sugar
Seasonal berries, as garnish
Powdered sugar, as garnish

Equipment Needed:

8-inch crepe pan or non-stick skillet
Chef’s torch

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Crepes:

1
Blend dry mix, milk, and eggs on HIGH in a blender, until smooth, about 1 minute.
2
Drizzle in butter, until just combined.
3
Rest batter for minimum 30 minutes to overnight in the refrigerator.
4
Heat 8-inch non-stick skillet or crepe pan over medium.
5
Quickly, pour about ¼ cup batter onto a greased pan, into the center of the skillet, tilting, swirling and shaking the pan until the batter evenly coats the bottom.
6
Cook until crepe is golden brown on the edges and begins to lift from the edges, about 45 seconds. Carefully, lift the edges of the crepe and gently flip crepe.
7
Cook crepe on the second side until just set and golden, about 45 seconds.
8
Repeat with the remaining batter, coating the pan with more oil (as needed) and stacking the crepes on top of each other on a paper-lined plate, making about 20 crepes. Cool for 30 minutes, or completely cool.

Filling:

9
Beat heavy cream and ricotta in a stand mixer with whisk attachment or electric mixer on medium-high speed, until soft peaks form, about 2 minutes.
10
Stir in powdered sugar, zest, juice, extract and salt, until medium peaks, about 30 seconds. Set aside in the refrigerator, covered until ready to use.

Assembly:

11
Place one crepe on serving dish.
12
Spread about 3 tablespoons of cream mixture evenly over the crepe, using an offset metal spatula. Repeat process until the cream mixture and crepes are done, leaving a crepe on top.
13
Cover and refrigerate cake for up to 1 hour to set.
14
Remove from refrigerator, sprinkle granulated sugar evenly on top of the cake and use a torch to Brule the sugar, until melted and golden brown.
15
Garnish with berries and powdered sugar.

Recipe Video

Notes & Tips:

To make crepes ahead: Make crepes ahead of time and store in the refrigerator, tightly wrapped.
To make the full cake ahead: Store wrapped in the refrigerator for up to 3 days.
If you do not have stand mixer or electric mixer, you can beat the cream and ricotta by hand.

Photography by Laura Kanya

Crème Brûlée Crêpe Cake

Prep Time

Cook Time

Servings

Ingredients