Preparation time is 2hours 30minutes
Total time is 2hours 30minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
8
- 1tablespoons icing sugar mixture
- 1 cup Woolworths smooth ricotta
- 800grams frozen crêpes, thawed
- 1/2 cup strawberry jam
- 250grams strawberries, hulled, sliced
Description
They're pretty as a picture and as tasty as a spring afternoon, so grab a slice of stacked crêpes and a forkful of fresh strawberries with this decadent dessert.
Method
Step 1 of 3
Reserve 1/2 tsp icing sugar mixture. Combine ricotta and remaining icing sugar mixture in a bowl. Working with 1 crêpe at a time, dollop 2 tsp ricotta and 1 tsp jam on one half of each crêpe and spread mixture to cover half, leaving a 1cm at edge. Fold crêpe in half to cover filling. Repeat with remaining crêpes, ricotta mixture and jam.
Step 2 of 3
Starting at one short end of 1 crêpe, roll crêpe up. Then roll the second crêpe around the first. Continue this rolling process with 2 more crêpes to create crêpe cake. Place crêpe cake flat side down on a serving plate. Carefully arrange the remaining crêpes around the crêpe cake, turning the cake as you go, to ensure even sides. Chill for 2 hours or until firm.
Step 3 of 3
Arrange one-quarter of the strawberries over cake and dust with icing sugar. Cut into wedges. Serve with remaining strawberries.
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