Lemon Poppy Seed Ricotta Crepe Cake

Lemon Poppy Seed Ricotta Crepe Cake

Thin lemon-scented crepes stack into a tender cake layered with sweet ricotta and poppy seeds.

Total 4 hr Makes 12 slices Calories 365/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Dozens of delicate crepes are layered with a bright lemon ricotta filling studded with poppy seeds, creating a cake that slices into soft, ribboned layers. Chilling the stack firms the filling so each slice holds its shape, making this an elegant make-ahead dessert for brunch or spring gatherings.

Ingredients

  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 cups whole milk
  • 1/4 cup unsalted butter, melted, plus more for the pan
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest, finely grated
  • 2 cups whole milk ricotta cheese
  • 1 cup mascarpone cheese, softened
  • 3/4 cup powdered sugar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar, for dusting
  • 1 lemon, thinly sliced, for garnish

Method

  1. In a blender or large bowl, combine the flour, eggs, milk, melted butter, granulated sugar, salt, and lemon zest. Blend or whisk until smooth and no lumps remain.

  2. Cover the batter and refrigerate to rest.

  3. Heat a lightly buttered 9-inch nonstick skillet over medium heat. Pour in about 1/4 cup of batter, swirling to coat the bottom thinly.

  4. Cook the crepe until the edges lift and the surface looks set, about 45 seconds, then flip and cook the other side for 20 to 30 seconds.

  5. Transfer the crepe to a plate and repeat with the remaining batter, stacking crepes with parchment or wax paper between them. You should have about 20 crepes.

  6. Let the crepes cool completely to room temperature before assembling.

  7. In a large bowl, beat the ricotta, mascarpone, powdered sugar, lemon juice, poppy seeds, and vanilla until smooth and well combined.

  8. In a separate bowl, whip the cold heavy cream to stiff peaks, then fold it gently into the ricotta mixture until uniform.

  9. Place one crepe on a cake plate and spread a thin, even layer of the ricotta filling over it, about 3 tablespoons. Repeat, stacking crepes and filling, ending with a plain crepe on top.

  10. Cover the assembled cake loosely and refrigerate to set.

  11. Just before serving, dust the top with powdered sugar and arrange lemon slices decoratively over the cake.

  12. Slice with a sharp knife into wedges and serve chilled.

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    Lemon Poppy Seed Ricotta Crepe Cake

    Dozens of delicate crepes are layered with a bright lemon ricotta filling studded with poppy seeds, creating a cake that slices into soft, ribboned layers. Chilling the stack firms the filling so each slice holds its shape, making this an elegant make-ahead dessert for brunch or spring gatherings.

    4 hr 12 slices 365 cal

    Ingredients

    • 2 cups all-purpose flour
    • 4 large eggs
    • 2 cups whole milk
    • 1/4 cup unsalted butter, melted, plus more for the pan
    • 3 tablespoons granulated sugar
    • 1/4 teaspoon salt
    • 2 tablespoons lemon zest, finely grated
    • 2 cups whole milk ricotta cheese
    • 1 cup mascarpone cheese, softened
    • 3/4 cup powdered sugar
    • 1/4 cup fresh lemon juice
    • 3 tablespoons poppy seeds
    • 1 teaspoon vanilla extract
    • 1 cup heavy cream, cold
    • 2 tablespoons powdered sugar, for dusting
    • 1 lemon, thinly sliced, for garnish

    Method

    1. 1

      In a blender or large bowl, combine the flour, eggs, milk, melted butter, granulated sugar, salt, and lemon zest. Blend or whisk until smooth and no lumps remain.

    2. 2

      Cover the batter and refrigerate to rest.

    3. 3

      Heat a lightly buttered 9-inch nonstick skillet over medium heat. Pour in about 1/4 cup of batter, swirling to coat the bottom thinly.

    4. 4

      Cook the crepe until the edges lift and the surface looks set, about 45 seconds, then flip and cook the other side for 20 to 30 seconds.

    5. 5

      Transfer the crepe to a plate and repeat with the remaining batter, stacking crepes with parchment or wax paper between them. You should have about 20 crepes.

    6. 6

      Let the crepes cool completely to room temperature before assembling.

    7. 7

      In a large bowl, beat the ricotta, mascarpone, powdered sugar, lemon juice, poppy seeds, and vanilla until smooth and well combined.

    8. 8

      In a separate bowl, whip the cold heavy cream to stiff peaks, then fold it gently into the ricotta mixture until uniform.

    9. 9

      Place one crepe on a cake plate and spread a thin, even layer of the ricotta filling over it, about 3 tablespoons. Repeat, stacking crepes and filling, ending with a plain crepe on top.

    10. 10

      Cover the assembled cake loosely and refrigerate to set.

    11. 11

      Just before serving, dust the top with powdered sugar and arrange lemon slices decoratively over the cake.

    12. 12

      Slice with a sharp knife into wedges and serve chilled.