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Crepe Cake with Blood Orange Ricotta Cream

Paper thin crepes smothered with ricotta cream, drenched in a blood orange syrup and stacked sky high.
5 from 7 votes
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Course: Dessert
Cuisine: French
Keyword: crepe cake
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 369kcal


For the Blood Orange syrup

  • 250ml/1 cup blood orange juice or regular orange freshly squeezed
  • 200g/1 cup white sugar

For the Almond Crepes

  • 210g/1 ½ cup all-purpose flour
  • 3 tbsp sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 3 eggs
  • 560ml/2 ¼ cups milk or soy milk
  • ½ tsp vanilla extract
  • ½ tsp almond extract

For the Blood Orange Ricotta Cream

  • 500g/2 cups ricotta
  • 4 tbsp blood orange syrup
  • 250ml/1 cup heavy whipping/double cream
  • 30g/1/4 cup powdered/icing sugar
  • 1 tsp orange blossom water optional
  • 1 blood orange sliced thinly
  • powdered sugar


For the blood orange syrup

  • Juice the blood oranges and combine the juice with sugar in a saucepan, bring to a boil, let it bubble away for 5 minutes on medium heat.
  • Remove from the heat and let it cool completely. When cooled strain into a jar or a bottle.

For the crepes

  • In a large bowl combine flour, sugar, baking powder and salt. Crack eggs into the mixture and pour in 1 cup of milk. Mix everything with a whisk, then add remaining milk, vanilla and almond flavourings, mix well. Let it sit for 30 minutes.
  • Heat the frying pan on medium heat. (Read the tips on making better crepes in the post!!) Rub the frying pan with a little bit of oil and pour ⅓ cup of crepe batter in the pan, tilt the pan to let the batter run to the edges.
  • Cook each crepe until the surface looks dry, approximately 1 minute, then flip with a thin-edged spatula and cook for 20-30 seconds on the other side. Repeat until all better is gone. You will have 12 crepes if using an 9 inch/23 cm frying pan.
  • Stack crepes on top of each other and let them cool completely.

For the Blood Orange Ricotta Cream

  • Combine ricotta and blood orange syrup in a food processor and pulse for a few seconds for a smoother texture.
  • To a medium bowl add heavy/double cream with powdered sugar and orange blossom water if using, whip until stiff peaks form with an electric mixer.
  • Gently fold half of whipped cream into ricotta with a spatula, then fold in another half.

To assemble the crepe cake

  • Choose a pretty plate or a cake stand and place the first crepe on it, spread approximately ¼ cup of the blood orange ricotta cream with a spatula, drizzle with 1 tbsp of blood orange syrup. Repeat until all crepes are gone.
  • Drizzle the top of the crepe cake with additional blood orange syrup, decorate with blood orange slices and refrigerate for at least 1 hour for the cream to firm up and for the cake to soak up all the flavours.
  • Dust with more powdered sugar right before serving if desired.


Orange Blossom water is NOT the same as orange essence. It adds a beautiful flavour and fragrance to the crepe cake.


Calories: 369kcal | Carbohydrates: 47g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 135mg | Potassium: 216mg | Fiber: 1g | Sugar: 27g | Vitamin A: 675IU | Vitamin C: 11mg | Calcium: 172mg | Iron: 1mg