Everything you need: agave nectar, ricotta, cream cheese, cinnamon, honey, cardamom pods, Lillet, kumquats, orange zest, candied ginger, eggs, flour, milk, and sugar.
The crepe batter is easy: you just blend it all together. Here we have an egg...
...Milk, which will ensure that the blender runs properly...
...Vanilla extract, for flavor...
...Melted and cooled butter for richness...
...And it's off to the races! Aren't blender recipes fun?
Meanwhile, the kumquat compote.
Amanda slices them into thin rounds before a bath in the syrup.
Over in the saucepan, Lillet and aromatics start to make magic happen.
This is about to smell so good.
Thirty minutes of simmering later, it's reduced to a sticky, heady syrup.
The filling is as easy as stirring together the ricotta and flavorings.
This might not look like much now, but just you wait.
Heading up the crepes, Amanda pours a quarter cup of batter into the awaiting pan just barely slicked with butter.
A deft flick of the wrist spreads the batter, and another flips it over to cook on both sides.
Assembly: plop the filling into a crepe -- not too much, now.
Fold the crepe into a little square package. (Or pillow, as ChezSuzanne would have it.)
And you're done. No rolling or origami required.
A drizzle of the awaiting syrup and you have this -- dig in.
It's simple, really: flour, egg, sugar, vanilla, grapefruit, powdered sugar, orange zest, oil, and mint.
Egg yolks, orange zest, and vanilla get comfortable.
Stirring is easy, although you might need to enlist a friend to pour oil into the batter while you do it.
Make sure to strain your grapefruit juice to catch any errant seeds!
The wet ingredients are stirred into the dry ingredients.
Amanda stirs the batter until the flour is incorporated.
While this happens, the egg whites are beaten with sugar until quite stiff.
Amanda aims a little too high with the spatula, missing the bowl by a few inches!
Now to fold those airy egg whites into the batter...
All it takes is a gentle hand. Stop when only a few white streaks remain (we kept going after this, but not for long).
Pour that batter into a floured and buttered bundt pan and prepare yourself for dessert.
Finely chopping the mint prevents the glaze from feeling like a salad on top of a cake.
Simple: more grapefruit juice, powdered sugar, and mint.
From clumpy powder, the glaze comes together into a smooth cake-worthy topper.
Stripes are so in right now, n'est-ce pas?
As the cake cools, the glaze hardens into a just-crunchy confection.
Made in NYC
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