Dark Chocolate Crepes with Ricotta Filling
  • Dry Ingredients
  • ⅓ cup all purpose flour
  • 3 tbls cocoa powder
  • 3 tbls sugar
  • pinch of sea salt
  • 1 heaping tbls instant coffee or 1 heaping tsp espresso powder
  • Wet Ingredients
  • 2 large eggs, room temperature
  • ¾ cup warm milk
  • 2 tbls unsalted butter, melted
  • ½ tsp vanilla extract
  • ½ tsp orange extract
  • 2 cups smooth ricotta cheese
  • ¼ cup sugar
  • 1 egg
  • zest from one lemon
  • 1 tsp vanilla extract
  1. Preheat oven to 375F. Prepare a 9 x 13 baking dish by coating it with non-stick spray. Set aside.
  2. In a small food processor or blender, pulse dry ingredients together. Add eggs and pulse for another 10 seconds. In a small bowl whisk together milk, butter and extracts. Pour into processor and pulse for 30 seconds. Let batter rest for 10 minutes while you make your filling.
  3. In a medium bowl, mix together filling ingredients until well combined. Set aside while you make your crepes.
  4. Prepare an 8 inch non stick frying pan or crepe pan by covering it with one teaspoon of oil and wiping out the excess with a paper towel. You just want a thin film of oil in the pan.
  5. Heat pan over medium high heat on stove. Scoop out ¼ cup of the batter and pour it into the pan, quickly tilting the pan to coat the bottom with the batter. As soon as the edges start to look cooked, flip the crepe and cook on the other side. This takes about a minute on each side. Be careful not to burn them. Repeat until all the batter is used, stacking each crepe on a plate.
  6. At this point, feel free to use any toppings or filling you desire OR use the ricotta filling to stuff them.
  7. Take one heaping tablespoon of filling for each crepe and smear it in the centre of crepe. Roll them and place in prepared baking dish. Bake for 15 to 20 minutes. Serve with fresh berries and powdered sugar if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/12/18/dark-chocolate-crepes-with-ricotta-filling/