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Lemon Ricotta Crepe Cake

Course: Cake, Dessert
Author: Angela Coleby
Print Recipe


  • 7 tablespoons ricotta
  • 7 eggs
  • 1/2 teaspoon Stevia
  • 2-4 Lemons Juice
  • 1 16oz (453g) Mascarpone Tub
  • 2 tablespoons butter for cooking crepes


  • Place the ricotta, eggs, stevia (or sweetener) and juice of 1 lemon in either a blender or bowl and mix until smooth.
  • Heat the oil or butter in a small frying pan and spoon about 1/4 cup of pancake mixture into the pan. Cook for about 1-2 minutes until golden on one side, then flip/turn and cook the other side until golden.
  • Place the cooked pancake on a sheet of grease proof paper.
  • Repeat this until all the pancake mixture has finished. It should make about 12 pancakes in total.
  • Allow the pancakes to cool (this should not take too long since the pancakes are thin).
  • Mix the remaining lemon juice with the Mascarpone cheese (sweeten if you want) and blend until smooth.
  • Place one pancake on a plate, gently smooth a layer of the Mascarpone mixture onto the pancake. Place another pancake on top and repeat. Spread the top with the cream mixture and decorate as desired.
  • Eat and enjoy!


Serves 4 portions
  Nutrition: Per serving: 687 Calories; 66g Fat; 23g Protein; 6g Carbohydrate; 0g Dietary Fiber; 6g Net Carb