Sugar Free Vanilla-Ricotta Crepe Cake

Preparation time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 3

INGREDIENTS

Crepes

• 5 cups flour
• 3 large eggs separated
• 1 cup ricotta cheese
• 5 cups milk
• 1 tsp baking powder
• 2 tsp Bolero Vanilla

Ricotta-vanilla filling

• 2 cups ricotta cheese
• 1 tsp Bolero Vanilla
• Lemon zest

For cooking

• Oil spray

For serving

• 1 cup fresh strawberries

HOW TO PREPARE

Ricotta-vanilla filling

1. Mix all of the ingredients together in a bowl until the mixture becomes smooth.
2. Refrigerate till you put together the cake.

Crepes

1. Beat the egg whites in a bowl with an electric hand mixer until stiff peaks start to form.
2. Mix together the egg yolks, milk, and Bolero Vanilla.
3. Slowly add the flour, baking soda and fold the eggwhites in the mixture.
4. Spray the frying pan with the oil spray.
5. When it starts to be hot, pour a portion from the batter (about 1 medium-sized ladle) on the griddle.
6. Only cook one side, don’t flip.
7. Slide it to a plate.

Cake

1. Place 1 crepe on a plate.
2. Add a layer of the ricotta filling.
3. Place another crepe on top of the sauce.
4. Add another layer of the sauce.
5. Put some fresh strawberries inbetween the layers.
6. Keep adding them layer by layer till you finish the mixture.
7. Put fresh strawberries on the top of the cake.

Bon appetit!