Ricotta and Chocolate Crepes
Ricotta and Chocolate Crepes
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
Instructions
- 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 Crepes