Lavender crepe cake with blueberry lavender ricotta

Ingredients

For the cake:

• two cups flour.
• four eggs.
• one tablespoon lavender.
• one cup milk.
• one cup water.
• teaspoon salt.
• two tablespoons melted butter.

For theblueberry jam:

• four cups blueberries.
• one cup sugar.
• one tablespoon fresh lemon juice & zest.
• pinch ground nutmeg.

For home-made ricotta (optional):

• two litres wholemilk.
• one cup heavy cream.
• teaspoon salt.
• four tablespoons fresh lemon juice.

For the blueberry lavender ricotta:

• four tablespoons of the blueberry jam.
• 15 ouncesricotta (home-made or store-bought).
• two tablespoons lavender milk (from crepe recipe).

Instructions

For the cake:

1. In a small saucepan, heat milk on low, turn off and add one tablespoon dried lavender. Let steep for 10 minutes.
2. Chill in fridge for 20 minutes, thenstrain out the lavender. Set aside 2 tablespoonslavender milk for the blueberry lavender ricotta.
3. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the lavender-infused milk and water, stirring to combine.
4. Add the salt and butter. I also added a pinch of lavender back to the batter, but if you're looking for more subtle floral notes, I would omit this step.
5. Heat a lightly-oiled nonstick pan over medium heat. Pour two ounces of the batter onto the pan and tilt the pan in a circular motion so that the batter coats the surface evenly.
6. Cook the crepe until the bottom is light brown, flip and set aside.

For theblueberry jam:

1. Mix blueberries, sugar, lemon juice, and nutmeg in a saucepan.
2. Cook, stirring constantly, over medium heat until thickened.
3. Remove from heat and add the zest of one lemon.

For homemade ricotta (optional):

1. Slowly bring milk, cream, and salt to a boil in a medium pot over moderate heat. Stir occasionally.
2. Add lemon juice, then reduce heat to low and simmer, stirringconstantlyuntilthe mixture curdles.
3. Cover a strainer with cheesecloth and strain. Chill for an hour before using.

Note that Marar makes her own ricotta, butyou canskip this stepand use store bought.

For the blueberrylavender ricotta:

1. Whisk until everything is incorporated and it'sspreadable.

To assemble everything:

1. Add a layer of blueberry-lavender ricotta to crepes to form the layered crepe cake.
2. Finish with a dusting of icing sugar and lemon zest.

Yields approximately two dozen 20-centimetre crepes.