Name: Ricotta and Chocolate Crepes
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 6 serving(s)
Ingredients: 1 1/4 cups (310 ml) milk; 2 eggs; 3/4 cup (115 g) unbleached all-purpose flour; 2 tbsp sugar; Pinch of salt; Butter, for brushing for the pan; 1 container (475 g) ricotta cheese; 1/2 cup (125 ml) 35% cream; 1/4 cup (55 g) sugar; 1 tsp (5 ml) vanilla extract; 1 bar (3.5 oz/100 g) Toblerone Swiss milk chocolate with honey almond nougat, chopped

Preparation

Crepes
- In a blender, purée all the ingredients until smooth.
- Heat a 10 ½-inch (26 cm) non-stick frying pan or crepe pan over medium heat. Lightly brush with butter. Cook 6 crepes, one at a time, until they are brown on both sides. Transfer the crepes to a plate as you go and cover with foil to prevent them from drying out. Let cool.
Ricotta and Chocolate Filling
- In a bowl, whisk together the ricotta, cream, sugar and vanilla until smooth. Stir in the chocolate with a spatula.
Assembly
- Spread each crepe with 3 tbsp (45 ml) filling and roll them up. Garnish with berries, if desired.

Ricotta and Chocolate Crepes

Categories

Ingredients

Crepes

Ricotta and Chocolate Filling

Preparation

Crepes

Ricotta and Chocolate Filling

Assembly

Personal Note

To help you with this recipe

RICARDO The Rock 10" Crepe Pan