Healthy Recipes

Crespelle Torte

Think of this luxurious, indulgent
dessert as the breakfast
pancake's continental cousin.
For best results, keep the torte
under the broiler very briefly,
just slightly crisping the topping,
not melting the filling.

Crespelle Torte
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For the Crespelle Torte:
1 cup 2 percent milk
½ cup whole wheat flour
2 eggs
2 tablespoons evaporated
cane juice sugar
2 tablespoons rum
1 tablespoon melted butter, for skillet

For the Filling: 1 15-ounce container whole or part-skim ricotta
1 teaspoon vanilla
2 tablespoons powdered sugar
4 pieces candied ginger (about 2 tablespoons chopped)

To Finish Assembling
½ cup orange marmalade, heated for easier spreading
2 tablespoons evaporated cane juice sugar
1 tablespoon melted butter
1 teaspoon cocoa for dusting (optional)


  1. Make the crespelle: In a blender, combine milk, flour, eggs, sugar, and rum. Blend until thoroughly mixed. Let batter sit at room temperature for about 20 minutes. Heat crepe pan or a nonstick skillet over medium heat. Brush lightly with some of the melted butter. Pour about ¼ cup batter onto skillet (or dip crepe pan into batter in a shallow bowl). Swirl pan to evenly distribute batter. Cook until top is no longer shiny and is set and bottom of pancake is golden-brown. Turn pancake out onto plate. Makes 10 to 12 crespelle; you will need about 9 for the torte.

  2. Make the filling: In a food processor, combine ricotta, vanilla, powdered sugar, and candied ginger. Process until very smooth. (Note: If you are using part-skim ricotta, drain it overnight to keep the filling dry. Wrap ricotta in cheesecloth and place in a colander over bowl. Before using it, give it one last squeeze to get as much moisture out of the ricotta as possible.)

  3. To assemble the torte, place a crespella onto a plate. Smooth about 2 heaping tablespoons of filling over crespella. Swirl about 1 tablespoon warmed marmalade over this. Lightly sprinkle with about 1 teaspoon sugar. Repeat this layering until your ricotta filling is done. Top with final crespella. Brush top with melted butter, a final sprinkling of sugar, and any remaining marmalade. Dust top with cocoa powder, if desired. Five minutes before serving, heat broiler. Place torte under broiler just until sugar crisps a bit. Slice into wedges and serve immediately.

Nutritional facts: 

Per serving: 252 calories, 11 g fat (7 g saturated), 30 g carbohydrates, 9 g protein, 0.4 g fiber, 101 mg sodium (5% Daily Value).

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