Elegant, yet easy to make, this Lemon Ricotta Crepe Cake with Strawberry Sauce is just the thing to serve your mom this Mother’s Day!
It’s been a long time since I’ve been able to cook for my mom on Mother’s Day. Fourteen years to be exact.
Since we moved a tedious fifteen hour drive away from my parents, I now have to rely on my brothers and sisters to spoil my mom in person on Mother’s Day.
Yet every year, as I start planning Mother’s Day recipes to share with you, I think of what mom would like to eat… If we still lived in the same town.
After all, she has been (and still is) the inspiration for so many of my recipe ideas.
My mom is the quintessential “Chameleon Cook.”
She starts out with a recipe in mind, yet when she’s halfway through the cooking process and discovers she doesn’t have all the necessary ingredients, she makes bold impromptu adaptations, instead of stressing out or running to the store.
Over the years some of these spontaneous modifications have resulted in less-than-perfect meals and funny stories. However more times than not, her inhibition in the kitchen has led to creative meals the whole family loves.
She has taught me to embrace the unknown, and to look at all failures as an opportunity to grow. She has taught me that just because something isn’t common or expected, doesn’t mean it isn’t a beautiful gift.
Of all the kitchen play I’ve watched my mom undertake over the years, there’s nothing she likes to experiment with more than her Vitamix blender.
In fact, her answer to most cooking dilemmas is, “Just throw it in the Vitamix!”
So today’s Lemon Ricotta Crepe Cake with Strawberry Sauce recipe is inspired by my mom, in more ways than one. All three components are made in the Vitamix for speed, ease, and that distinct luxuriously texture only Vitamix can provide.
What is a Crepe Cake?
This no-bake cake is exactly what is sounds like… A stack of crepes with filling layered in between.
In this Lemon Ricotta Crepe Cake with Strawberry Sauce variation, the crepes are quickly cooked on the stovetop with a kiss of lemon zest to offer a bright citrus essence. Then a whipped ricotta cream filling is spread in between each crepe layer, to hold the layers together and provide sweetness.
The cake is topped with summer strawberries and perky strawberry sauce. This sauce provides beautiful contrast to the sweet cream filling, and a pop of fresh flavor.
However, the real showstopper of this Lemon Ricotta Crepe Cake with Strawberry Sauce is the layers. Just look at all those exquisitely delicate layers of goodness!
Our Lemon Ricotta Crepe Cake looks and feels ostentatious, yet it’s so easy to make using your Vitamix. Plus, you can serve this versatile crepe cake as a brunch item or as dessert.
Your mom is a special lady, and she deserves a unique meal this Mother’s Day. Don’t you think?
How to Make Lemon Ricotta Crepe Cake with Strawberry Sauce
Whip heavy cream and sugar into rich silky whipped cream by blending it in the Vitamix for 10 seconds.
Then fold the sweet whipped cream into ricotta cheese.
Next puree fresh strawberries in the Vitamix with strawberry jam to make a dazzling strawberry sauce in less than a minute!
Then make your crepe batter by adding all the ingredients to the Vitamix. Whir away and the batter is ready to go.
Pour a small amount of crepe batter on a hot crepe pan and swirl the batter into a thin circle. Flip after 30 seconds, for a total cook time of 60 seconds per crepe.
Continue making crepes until the batter is gone.
Spread a very thin layer of sweet ricotta cream over the cooled crepes. Then stack them up until all the crepes and filling are gone.
Top the cake with fresh strawberries and pour the berry sauce over the top.
Mom will absolutely love this, and you can absolutely do it!
If you’re still looking for the perfect gift for mom this year, go with a Vitamix. If your mom is anything like my mom, she won’t be able to keep her hands off it.
You will most certainly be the favorite child this year. *wink*
Make sure to check out my LIVE tutorial of this recipe with TheFeedFeed.com on Instagram Stories May 10th. Follow @TheFeedFeed and @SpicyPerspectiv to get in on the fun!
Disclosure: This post is sponsored by Vitamix and TheFeedFeed. All opinions are our own.
Lemon Ricotta Crepe Cake with Strawberry Sauce
Yield: 12-18 slices
Prep Time:20 minutes (active time)
Cook Time:25 minutes
Lemon Ricotta Crepe Cake with Strawberry Sauce Recipe – An easy elegant no-bake cake you can assemble in minutes. Soft, sweet, and fun to eat!
For the Ricotta Cream Filling:
- 1 1/4 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 32 ounce tub ricotta cheese
For the Strawberry Sauce:
- 3 cups fresh strawberries, hulled and divided
- 1/3 cup strawberry jam
- Pinch of salt
- Chopped pistachios for garnish (optional)
For the Crepe Batter:
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 5 large eggs
- 1 2/3 cups whole milk
- 1 1/4 cups water
- 3 tablespoons melted butter
- Zest or 1 lemon + 1 tablespoon juice
- For the Ricotta Cream Filling: Place the ricotta cheese in a mixing bowl. Pour the heavy cream, sugar, and vanilla extract into a Vitamix Blender jar. Cover and press “Start” at level 1. Turn the machine up to increase the speed to level 10. Blend for 10-15 seconds for soft peaks. Do not over mix, or you will churn butter!
- Scoop the whipped cream out of the blender jar and gently fold it into the ricotta cheese with a spatula. (Do not put the ricotta in the blender, or it will collapse.) Refrigerate until ready to use.
- For the Strawberry Sauce: Rinse out the blender jar. Add 2 cups trimmed strawberries, strawberry jam, and a pinch of salt to the jar. Cover and blend. Start at level 1, and increase the speed until the strawberries are liquified. Pour the strawberry sauce into a small container and refrigerate until ready to serve.
- For the Crepe Batter: Rinse out the blender jar. Add the flour, sugar, salt, eggs, milk, water, melted butter, the zest of 1 lemon, and 1 tablespoon lemon juice. Cover and blend on level 1, for 5 seconds. Then increase the speed up to level 10 until the mixture is frothy. Scrape the edges of the jar if flour clumps are visible. Then cover and blend again for 5-10 seconds.
- Heat a 9-10 inch flat nonstick crepe pan over medium heat. Once the pan is hot, use a 1/4 cup scoop to pour batter in the center of the crepe pan. Quickly lift and swirl the pan to create a thin 9-inch circle of batter. Set the pan back on the stovetop. If you have trouble making even circles, you can use a spatula to quickly move the batter to sparse areas of the pan.
- Cook each crepe for 30-40 seconds per side, flipping with a wide flat spatula. The first side should be a light golden color, while the second side should be lighter, with golden speckles. If your crepes are taking longer than 90 seconds total per crepe, turn the heat up to medium-high.
- Move the crepe to a parchment paper lined baking sheet (or plate) and repeat, repeat, repeat. The crepes will be brittle at first, but will soften within minutes. You should end up with 20-24 crepes. It’s ok to stack them on the sheet. If they are fully cooked, they will not stick together.
- Cool the crepes completely before moving on. You can move the baking sheet to the refrigerator to speed up the cooling time.
- Once the crepes are completely cool, start stacking the cake. Place one crepe on a cake stand. Spread about 1/4 cup ricotta filling over the crepe in a very thin circle, leaving a 1/2 inch rim around the edges without cream. Top with another crepe and repeat. Continue spreading ricotta cream, and stacking crepes, until all the ricotta filling and/or crepes are use. Use a flat plate or baking sheet to press down on the top of the cake to even out all the layers. Cover loosely with plastic and refrigerate until ready to serve.
- To Serve: Slice the remaining 1 cup of fresh strawberries and arrange the strawberry slices on top of the cake. Pour some of the strawberry sauce over the strawberries, letting it run down the sides a little. Reserve the remaining sauce for drizzling over individual slices of cake. Sprinkle the top of the cake with chopped pistachios if desired.
- When ready to cut the cake, use a serrated knife and cut in a gentle sawing motion for smooth even slices. Serve with extra strawberry sauce.
Yield: 12-18 slices, Serving Size: 1/18th recipe
- Amount Per Serving:
- Calories: 289 Calories
- Total Fat: 13.9g
- Saturated Fat: 8.2g
- Cholesterol: 96mg
- Sodium: 282mg
- Carbohydrates: 30.5g
- Fiber: 1g
- Sugar: 10.1g
- Protein: 10.3g
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