1 cup 2 percent milk
½ cup whole wheat flour
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)
- 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.
- 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.)
- 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.
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