In the mood for chocolate? Try these chocolate crêpes filled with ricotta!
What You Need
180g cake flour
3 tbsp good-quality cocoa
2 tsp castor sugar
3 eggs, beaten
2 tbsp water (extra)
Vegetable oil for frying
For the ricotta filling:
2 tbsp castor sugar
Zest of 1 large lemon
30g 70% cocoa chocolate, finely grated, leaving a few larger chunks
1/ Sift the flour and cocoa into a large bowl. Add the sugar and salt and beat in the egg. Gradually beat in the milk and water. Cover and refrigerate overnight.
2/ Whisk in the extra water and ladle some of the batter into a jug. Wipe a non-stick pan with some paper towel dipped in vegetable oil and warm over a medium to medium-high heat (or just add a tiny knob of butter).
3/ Working quickly, pour some batter into the pan and swirl it around so the base is evenly covered. Cook until the crêpe is starting to brown on the underside (it should take about 15 seconds). Flip and cook on the other side, then slide onto a plate.
4/ For the filling, mix the ricotta, sugar, milk and lemon zest until smooth, then fold in the chocolate.
5/ Preheat the oven to 250°C. Spread one half of a crêpe with two to three tablespoons of filling, fold over, then fold into quarters.
6/ Arrange on a plate or platter, dust with icing sugar and grill for a few minutes until the crêpes are crisp and golden. Serve immediately.
SERVES 4. Per 328g serving: 2174kJ, 18g fat (10g sat), 550mg sodium, 62g carbs, 3g fibre, 19g sugars, 28g protein.
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