Description
This simple and elegant dessert promises to be a stylish grand finale to any dinner. The filling and crepes can be made ahead of time, but they should be assembled just before serving. Serves 6-8.
Printable Recipe
Ingredients
| FILLING | |
| 500 ml | Ricotta cheese, 5%, strained overnight |
| 1/3 Cup | White Sugar |
| 1 Tbsp | Orange zest, finely grated |
| 1 tsp | Pure vanilla extract |
| 1/4 Cup | Sun Dried Cherry Sauce |
| CHOCOLATE CREPES | |
| 3/4 Cup | Flour, all-purpose |
| 1/3 Cup | Cocoa powder |
| 1 1/2 Tbsp | White sugar |
| 3 | Large eggs |
| 1 Cup | 2% Milk |
| 3 Tbsp | Butter, unsalted, melted |
| SAUCE | |
| 1/3 Cup | Sun Dried Cherry Sauce |
Instructions
FILLING
Using a mixer, thoroughly mix all the ingredients together. Cover and refrigerate.
CHOCOLATE CREPES
- Using a mixer, blend the dry ingredients together. Add the eggs, milk, and melted butter and blend until thoroughly mixed (approximately 20 seconds). Cover and refrigerate for at least 1 hour or overnight.
- Using a teflon crepe pan dip the heated pan in the crepe batter according to the manufacturers instructions. Makes about 30 crepes. Freeze what you don’t plan to use.
SAUCE AND ASSEMBLY
- Gently heat 1/2 cup of Sun Dried Cherry Sauce.
- Place 1/4 cup of filling in the centre of the cooked side of the crepe. Spread and fold as desired.
Serve with additional Sun Dried Cherry Sauce.
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