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Filled Crepe with Ricotta, Chocolate and Strawberry
Recipe by Andre Ursini
- Steps
- Ingredients
Steps
- Combine the ricotta, icing sugar, dark chocolate, strawberries and lemon zest in a bowl.
- Combine the flour and sugar in a bowl, add the eggs, milk and butter, whisk to make a fine batter.
- Heat an oiled frying pan over a med-high heat, using a ladle, spoon enough batter to thinly cover the frying pan, cook 1-2 minutes or until lightly golden and cooked then flip over and cook the remaining side. Repeat with the remaining crepe mixture.
- Spoon the ricotta mixture into the centre of the crepes and fold to create a parcel.
- Plate and dust with icing sugar to serve.
