Whipped Ricotta & Hazelnut Crepes

Cook time 1.5 hours
Servings 4


75g plain flour
1 ½ tsp. caster sugar
50g butter, melted
1 egg
190g milk

200g fresh full cream ricotta
1 tbs. icing sugar
1.tbs thickened cream
¼ cup dark chocolate chips
¼ tsp. cinnamon
¼ cup hazelnuts, skin removed and roughly chopped

200g bittersweet dark chocolate
120 ml cream

Whipped Ricotta & Hazelnut Crepes


Place flour and sugar in a large bowl and form a well in the middle. Add the butter and egg to the center of the well and begin to mix in gradually, bringing in the flour from the sides of the bowl. This will ensure no lumps. Slowly add the milk until well combined. Allow to rest in the fridge for 1 hour.

For the filling, combine ricotta, icing sugar and cream in a small blender. Blend until smooth and lump free. Fold in the chocolate chips, cinnamon and hazelnuts. Refrigerate until ready to use.

Lightly spray a crepe pan with oil spray. Using a ladle, spoon in a tablespoon of batter and spread evenly in the pan to make as thin as possible. Cook for 1 minute and then flip. Cook for a further 30 seconds. Remove from the pan and continue the process.

To serve, spoon the ricotta mixture at the base of the crepe. Fold and then wrap to form a cigar. Gently heat the chocolate and cream until smooth and glossy. Drizzle hot sauce over wrapped crepes.