Chocolate ricotta crepes
¼ cup(s), (60ml)
Low-fat ricotta cheese
¼ cup(s), (65g)
1 tsp, sifted
1 x 3 second spray(s)
- Whisk egg, flour and milk in a medium bowl until smooth.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Pour half the batter into pan, swirling to coat base. Cook for 1–2 minutes or until bubbles appear on surface. Turn and cook for 1–2 minutes or until crepe is lightly browned. Transfer to a plate and cover to keep warm. Repeat to make another crepe.
- Meanwhile, combine ricotta, cocoa and maple syrup in a small bowl.
- Spread ricotta mixture over half of each crepe. Fold crepes into quarters to serve.
TIP: Crepe batter can be made in advance. Store, covered, in the fridge for up to 1 day. Add it: ¼ tsp ground cinnamon with cocoa in Step 3. Swap it: Almond milk for skim milk.