• 2servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200 g ricotta cheese

  2. 65 g icing sugar , plus extra for dusting

  3. 100 g dark chocolate , roughly chopped

  4. 8 strawberries , hulls removed, diced

  5. 1/2 lemon , zest only

  6. 115 g plain flour

  7. 2 tbsp caster sugar

  8. 2 eggs

  9. 300 ml milk

  10. 25 g butter , melted

  11. vegetable oil , for frying

Instructions Jump to Ingredients ↑

  1. Mix the ricotta, icing sugar, dark chocolate, strawberries and lemon zest in a bowl until well combined.

  2. Mix the flour and sugar together in a large bowl, then add the eggs, milk and butter. Whisk together until it forms a smooth batter the consistency of single cream.

  3. Heat a small drizzle of vegetable oil in a large frying pan over a medium-high heat, then pour in a ladleful of the batter. Swirl the batter around the pan to coat the bottom entirely, then cook for 1-2 minutes, or until golden-brown underneath. Flip the crepe over and cook for a further minute, or until golden-brown all over. Repeat with the remaining crepe batter, adding more oil to the pan as needed.

  4. Place one crepe on a serving plate and place several spoonfuls of the ricotta mixture into the centre. Fold the edges inwards to create a parcel, then flip over so the edges are underneath. Dust with icing sugar and serve.


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