A crepe is delicate, and it's best known for the roll it plays in being an elegant canvas for a number of delicious fillings. This crepe cake takes the idea of a simple crepe and expands it into a full-blown dessert, layering 12 crepe layers with a rich filling. Store-bought raspberry preserves are spread across each layer, and a delicious lemon and honey filling made of ricotta and mascarpone cheese is spread on top of the raspberry. It's a bright dessert with the unmistakable flavor of a fruit filled crepe.
Feel free to use store-bought crepes if you can find them, and simply cut them down to the proper size. If you opt to make your own crepes, use a small nonstick skillet with a base that is 6 inches wide. You can access our crepe recipe here.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.