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Elegant Lavender Honey Lemon Ricotta Crepe Cake

lavender honey lemon ricotta crepe cake - featured image
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A delicate and elegant layered crepe cake infused with lavender honey, lemon zest, and creamy ricotta, topped with fresh berries. Perfect for brunches, special occasions, or a fancy yet easy homemade dessert.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) whole milk
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 tablespoon honey (preferably lavender honey)
  • 1 teaspoon culinary lavender, finely chopped (optional)
  • Pinch of salt
  • 1 1/2 cups (375g) ricotta cheese, drained
  • 1/4 cup (60ml) honey (lavender honey or mild variety)
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh mixed berries (blueberries, raspberries, strawberries)
  • Fresh lavender sprigs (for garnish, optional)
  • Additional honey to drizzle

Instructions

  1. Prepare the crepe batter: In a medium bowl, whisk together 1 cup all-purpose flour and a pinch of salt. In a separate bowl, beat 2 large eggs, then add 1 1/4 cups whole milk, 2 tablespoons melted butter, 1 tablespoon honey, and 1 teaspoon chopped culinary lavender. Slowly add the wet mixture to the flour while whisking until smooth. Let the batter rest for 20 minutes at room temperature.
  2. Cook the crepes: Heat your non-stick skillet over medium-low heat. Brush lightly with melted butter. Pour about 1/4 cup (60ml) of batter and swirl quickly to form a thin, even layer. Cook for about 1-2 minutes until edges lift and bottom is golden, then flip carefully and cook the other side for 30 seconds. Transfer the crepe to a plate. Repeat until all batter is used (about 12-14 crepes). Keep them covered with a clean towel to prevent drying.
  3. Make the filling: In a bowl, combine 1 1/2 cups ricotta, 1/4 cup honey, lemon zest, fresh lemon juice, and 1 teaspoon vanilla extract. Mix gently until smooth but still fluffy. Taste and adjust sweetness or lemon if needed.
  4. Assemble the cake: Place one crepe on your serving plate. Spread about 2 tablespoons of ricotta filling evenly over it. Add another crepe on top and repeat layering until all crepes and filling are used, finishing with a crepe on top.
  5. Chill and garnish: Refrigerate the assembled cake for at least 1 hour to let the flavors meld. Just before serving, top with fresh mixed berries, drizzle with a little honey, and garnish with lavender sprigs if using.

Notes

Let the batter rest for 20 minutes to relax gluten and yield tender crepes. Cook crepes over medium-low heat to avoid burning. Use a thin metal spatula for flipping. Drain ricotta well to prevent soggy layers. Chill the cake for at least 1 hour before serving to let flavors meld. If batter is too thick after resting, add a tablespoon of milk to loosen. Crepes can be made a day ahead and stored wrapped in the fridge.

Nutrition

Keywords: lavender honey, lemon ricotta crepe cake, berry dessert, elegant dessert, homemade crepe cake, floral dessert, brunch dessert

Find it online: https://lenatable.com/elegant-lavender-honey-lemon-ricotta-crepe-cake-recipe-easy-homemade-berry-dessert/