Ricotta and Toblerone Crepes

  • Preparation 40 MIN
    Cooking 12 MIN
    Chilling 30 MIN
  • Servings 6


Crepes (makes 8 to 10)

Ricotta and Toblerone filling



  1. Place all the ingredients in a blender and blend until the batter is smooth. Heat an 18-cm (7-inch) non-stick frying pan over medium heat. When the pan is hot, brush with it with butter. Pour about 45 ml (3 tablespoons) batter into the pan, tilting the pan to spread the batter evenly. Brown the crepe on both sides. When done, transfer the crepe to a plate. Repeat until the batter is used up; you should have a total of 8 to 10 thin crepes. Keep the plate covered with aluminum foil to prevent the crepes drying out. Let cool.

Ricotta and Toblerone filling

  1. In a bowl, whisk together the ricotta, cream, sugar and vanilla until smooth. Stir in the chocolate.


  1. Spread about 45 ml (3 tablespoons) of filling on each crepe and roll them into cylinders. Serve with berry salad, if desired.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 470  
Total Fat 27 g  
Saturated Fat 16 g  
Sodium (salt) 169 mg  
Carbohydrates 41 g  
Fibre 0 g  
Protein 16 g