Blueberry And Ricotta Cheese Crepe Cake Recipes

BLUEBERRY RICOTTA SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
• In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.

BLUEBERRY RICOTTA CAKE

Steps:

• Preheat oven to 350˚F. Grease a 9" springform pan and line the bottom with a ring of parchment. Whisk together flour, salt and baking powder and set aside.
• In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.
• Blend in melted butter until smooth. Add 15 oz ricotta, 1/4 cup sour cream, 1 tsp vanilla extract and 1 Tbsp lemon zest and beat on medium speed for 1 minute or just until blended.
• Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle 1 1/2 cups blueberries evenly over the top.
• Bake in the center of oven at 350˚F for 60-65 min or until edges are lightly browned and cake appears set. It will still have a slight jiggle in the center. Remove from oven and cool 20 minutes in the pan then transfer to a cake platter. Once cake is on the cake platter, you should be able to easily slide out the parchment from under the cake.
• In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adding more juice or powdered sugar to thin or thicken the glaze to desired consistency. Drizzle over warm cake and serve.

BLUEBERRY LEMON CREPES

Steps:

• In a large bowl, combine the biscuit mix, milk and egg. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. (Crepes may be made in advance and refrigerated, tightly covered, until needed.), For filling, in a large bowl, beat the cheese, cream, lemon juice and pudding mix until well-blended. Refrigerate at least 30 minutes., Spoon about 2 tablespoons of pudding mixture onto each crepe; roll up. Top with remaining pudding mixture; garnish with blueberry pie filling.

BLUEBERRY AND RICOTTA CHEESE CREPE CAKE

Steps:

• Crepe batter: Melt butter in small skillet over medium high heat until butter takes on a golden brown color. Turn off heat, let cool slightly. In a blender, combine flour, sugar, salt. Run blender for 5 secs to combine. Add eggs, milk, browned butter to blender, run for 20 to 30 secs. Scrape down sides of blender with rubber spatula, add vanilla. Run blender on high 10 secs to combine. Transfer to bowl, let rest in fridge for 30 to 60 mins. Cheese filling: In food processor, combine ricotta, cream cheese, powdered sugar and zest. Process for 30 secs or until completely combined. Blueberry filling: In saucepan, combine blueberries, sugar, lemon juice, butter, ¼ cup water. Cover, cook 7 minutes over medium high heat or until the mixture is boiling and mostly liquid. In small mixing bowl, combine cornstarch with 3 Tbls of cold water, and whisk until smooth. Pour this cornstarch into the boiling blueberry mixture, whisking constantly until the mixture has thickened. Let the blueberry mixture cook an additional 1 to 2 minutes to thicken further, then remove from the heat and allow it to cool to room temperature. To assemble: Melt about ½ tablespoon of butter or enough to just lightly coat a small crepe pan (or 8" nonstick skillet). Over medium heat, pour ¼ cup crepe batter into the center of the pan, then swirl the pan to spread the batter evenly over the bottom of the pan. Let the crepe cook for 30 seconds to 1 minute until the edges begin to set. Then carefully flip over and cook on the second side approximately 1 minute until the crepe is thoroughly cooked. When all crepes have been made, assemble the crepe cake. Begin with a crepe on the bottom and top with a thin layer of cheese filling. Top this with another crepe and then a thin layer of blueberry filling. Continue this pattern until you have a cake that is 8-10 crepes in height. Top the crepe cake with sliced mint and powdered sugar.