Chocolate Crepes With Raspberry Ricotta Filling |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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this is a spin on the original crepe with a delectable filling and refreshing topping...its a must try. Ingredients:
crepe batter |
115g flour |
2 tbsp cocoa |
pinch of salt |
1 whole egg and 1 egg yolk |
325ml milk, and a little extra kept incase needed |
1 tbsp melted butter |
filling and topping |
2 punnets raspberries or 300g froozen berries,thawed |
1 tbsp icing sugar,plus extra for dusting |
400g ricotta |
12 squares cooking chocolate,grated |
Directions:
1. Crepes:
2. put egg, egg yolk, and melted butter into a blender, add milk and process for a few seconds.
3. stop and seive in dry ingreds and blend for a further 30 seconds...pour batter into a bowl and rest for 30 mins.
4. heat a small heavy pan on medium heat.
5. smear pan with a little butter and when hot pour in a spoonful of batter.
6. quicklyswirl it around in pan,coating entire base, then pour any excess batter back into bowl.
7. it should take a min to cook first side, loosen with a pallet knife,flip over and cook second side, and place on rack as the crepes are made.
8. when all crepes are made and cooled, wrap in plastic wrap and refridgerate til needed.
9. Filling and Topping:
10. sieve half the raspberries adding 1 Tbsp icing sugar.
11. mix ricotta in bowl with the grated chocolate and the remaining raspberries.
12. lay crepes on a bard spread with filling and roll up.
13. arrange on plate, dust generously with icing sugar and serve with the raspberry puree.
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