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cup matcha (green tea powder), plus more, to serve
For the filling
800 g Shepherd Gourmet Dairy Ricotta
180 mL (3/4 cup) granulated sugar
15 mL (1 tbsp)35% whipping cream
10 mL (2 tsp) pure vanilla extract
Cherries, raspberries, or strawberries, or a combination
For the crêpes
In a blender or food processor, combine the flour, sugar, matcha, eggs, milk, water, and oil until smooth, scraping the sides once or twice. Transfer to an airtight container and refrigerate for at least 30 minutes, or overnight.
Lightly coat a 20 cm (8 inch) non-stick skillet with canola oil, and then place over medium heat. Pour 60 mL (1/4 cup) batter into the pan then immediately swirl so the batter covers the whole bottom of the skillet. Cook until the underside of the crêpe is lightly browned, about 1 minute. Flip the crêpe and cook until the second side is lightly browned, about 30 seconds. Slide onto a plate. Repeat to make all crêpes, stacking them on a plate as you go (you should end up with about 24 crêpes total). Let the crêpes cool completely, and then cover with plastic wrap and refrigerate until needed.
For the filling
In a food processor, whip the Shepherd Gourmet Dairy Ricotta, whipping cream, sugar, and vanilla until creamy and light.
Place 1 crêpe on a flat serving dish. Spread with a thin layer of Ricotta cheese filling. Top with a second crêpe. Spread with a thin layer of Ricotta cheese filling. Continue layering crêpes and Ricotta filling until you reach the final crêpe. Very carefully transfer the cake to the freezer and freeze for 1 hour. This will allow the cake to hold better and make it easier to cut. You can also freeze the cake for up to 1 week. Transfer to the fridge overnight to defrost.
Right before serving, sprinkle the top the cake with matcha powder. Top with fresh fruits and serve.