Ricotta-Filled Chocolate Crepes (with Nutella and Sour Cherry Preserves)
Wednesday, 12 September 2012
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Reprinted with permission from Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses by Mary Karlin, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc.
Makes 12 dessert crepes
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
6 tablespoons confectioners’ sugar
1/4 teaspoon kosher salt
2 1/4 cups whole milk
2 large eggs
6 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
Filling and Topping
2 cups fresh ricotta (see recipe here), drained for 1 hour
1 teaspoon confectioners’ sugar
1 1⁄2 cups Nutella hazelnut-cocoa spread
1 1⁄2 cups sour cherry or red raspberry preserves, warmed
3/4 cup chopped toasted hazelnuts
To make the crepes, in a medium bowl sift together the flour, cocoa, sugar, and salt. In a separate bowl or in a blender, whisk together 2 cups of the milk, the eggs, 2 tablespoons of the butter, and the vanilla. Add one-third of the dry ingredients to the blended liquid and blend until smooth. Repeat twice to blend in the rest of the dry ingredients. Cover and refrigerate the batter for 30 minutes or overnight. When ready to use, whisk the batter thoroughly and add up to ¼ cup more milk if the batter is thicker than runny pancake batter.
Photo by Ed Anderson (c) 2011
Preheat a 10-inch nonstick skillet over medium-high heat. Brush the bottom with melted butter. Ladle enough batter (about ¼ to ⅓ cup) into the pan to just cover the bottom. Immediately lift the pan off the heat and swirl the batter around to cover the bottom of the pan as though you were making an omelette. Cook for about 1 minute, until the edges start to look dry but not crispy and a few steam holes appear in the center. This tells you that there’s enough structure to the crepe to be able to flip it over. Using an offset spatula, turn the crepe over and cook for about 30 seconds. Slide the crepe from the pan onto a plate. Continue the process, brushing the pan with melted butter each time and stacking the crepes until all the batter is used.
To make the filling, put the ricotta and sugar in a bowl and stir until well combined. Spread half of each open crepe with 2 tablespoons of Nutella. Crumble or spread the ricotta over the Nutella. Fold the plain half over the filled half and then fold again into a wedge. Place on a serving plate, top each with 2 tablespoons of preserves and 1 tablespoon of chopped hazelnuts, and serve.
Last Updated ( Tuesday, 18 September 2012 )