Pancakes Filled With Ricotta and Toblerone |
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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 6 |
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Ingredients:
1 1/4 cups milk |
2 eggs |
3/4 cup all-purpose flour |
2 tablespoons sugar |
1 dash salt |
butter, to brush |
475 g ricotta cheese |
1/2 cup heavy cream |
1/4 cup sugar |
1 teaspoon vanilla |
100 g toblerone chocolate bars, chopped |
Directions:
1. Pancakes: In a blender, reduce all the ingredients in a creamy and homogeneous mixture. In a non-stick skillet of 7 inches lightly brushed with butter, cook 8 to 10 pancakes, one after one, until golden on each side. Put the cooked pancakes in a plate and cover with aluminium paper to avoid drying. Let cool.
2. Filling with Ricotta and Toblerone : In a bowl, mix ricotta, cream, sugar and vanilla with a whisk until the mixture is creamy and homogeneous. With a spatula, incorporate the chocolate.
3. Assembling : Spread each pancake with about 3 tablespoon of the filling and roll around themselves. Garnish with a fruit salad.
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