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“This is an elegant dessert! It is definetly a bit time consuming but I think worth the effort. It has a lovely combination of flavors. Found this on NapaStyle web site. The torta part of this - the crepes that is -can be made ahead of time and frozen.”

Ingredients Nutrition

  • 12 cup oats
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • 1 pinch of gray salt
  • 2 14 cups flour
  • 2 cups milk
  • 12 cup water
  • 3 tablespoons orange juice or 3 tablespoons drambuie
  • vegetable oil, for coating pan
  • 1 cup ricotta cheese
  • 1 teaspoon cinnamon
  • 1 large egg yolk
  • 2 teaspoons drambuie
  • 12 cup huckleberry preserves
  • 12 cup huckleberry preserves
  • 1 tablespoon butter, melted
  • 4 medium bananas, peeled and sliced in half lengthwise
  • 2 tablespoons butter
  • 2 teaspoons drambuie


  1. FOR THE CREPES:(Yields about 12).
  2. Preheat oven to 300°F.
  3. Spread the oats on baking sheet and place in oven for 10 minutes or until dried and lightly colored.
  4. Remove and set aside.
  5. In a medium bowl, whisk the eggs, vanilla, sugar, and salt.
  6. Add the flour.
  7. Gradually whisk in the milk, water and orange juice or Drambuie until well blended.
  8. Whisk in 3 tablespoons of the melted butter.
  9. Strain the batter through a sieve to remove lumps.
  10. Reserve 1/3 of the batter.
  11. Add the toasted oats to the remaining batter.
  12. Heat an 8" ovenproof non-stick skillet over medium-high heat.
  13. Brush the bottom with some of the remaining melted butter to coat.
  14. Holding the skillet with one hand, pour 2-3 tablespoons of the crepe batter and quickly rotate the pan to cover the bottom in a thin, even layer.
  15. Cook until the bottom side of the crepe is golden brown.
  16. Turn to cook the other side.
  17. Remove, let cool, and stack between pieces of wax paper.
  18. At this point the crepes can be sealed in plastic wrap and frozen for several weeks.
  19. FILLING:
  20. In a small bowl, mix the ricotta, cinnamon, Drambuie, and egg yolk, until well blended.
  21. Raise oven temp to 350°F.
  23. Place a cooked crepe in an oven-proof skillet or pie plate.
  24. Spread a layer of the filling over the crepe, then a layer of huckleberry preserves.
  25. Repeat to form the torta.
  26. Top with final crepe and brush with melted butter.
  27. Place the torta in the oven for 15 minutes.
  28. Bananas:
  29. Meanwhile; pour the reserved batter in a shallow bowl, and dredge the bananas slices to coat.
  30. Brush the melted butter in a large non-stick skillet, over medium-low heat.
  31. When hot, add the bananas and cook for 2 minutes, or until soft and lightly browned.
  32. Carefully turn and cook the other side.
  33. Add 2 teaspoons Drambuie to the bananas.
  34. Cut the torta into wedges and serve each with 2 slices of bananas.

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