Chocolate Crêpes Filled With Ricotta
Who says you can’t have chocolate for breakfast? This healthy chocolate crepes recipe packs 28g of protein per serving – and tastes amazing.Per 328g serving: 2174kJ, 18g fat (10g sat), 550mg sodium, 62g carbs, 3g fibre, 19g sugars, 28g protein.
Ingredients
- 180 g cake flour
- 3 tbsp good-quality cocoa
- 2 tsp castor sugar
- Pinch salt
- 3 eggs, beaten
- 300 ml milk
- 100ml water
- 2 tbsp water (extra)
- Vegetable oil for frying
For the ricotta filling
- 500 g ricotta
- 2 tbsp castor sugar
- 75 ml milk
- Zest of 1 large lemon
- 30 g 70% cocoa chocolate, finely grated, leaving a few larger chunks
Instructions
- 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.
- 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).
- 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.
- For the filling, mix the ricotta, sugar, milk and lemon zest until smooth, then fold in the chocolate.
- 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.
- 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.
Notes
Per 328g serving: 2174kJ, 18g fat (10g sat), 550mg sodium, 62g carbs, 3g fibre, 19g sugars, 28g protein.