Today I will share with you a recipe that I have recently come up with while trying to finish off a few leftovers. If you follow Manu’s Menu, you already know that quite a few of my recipes come to life in this way. I hate wasting food… so I always try to be creative with my leftovers. I had some crêpes and ricotta filling in my freezer and some of my home-made chocolate syrup sitting in my pantry. So, this recipe was just a matter of putting them all together. The filling is the same that we use for cannoli and many other Sicilian sweets, thus the name “Sicilian Ricotta Crêpes” for this recipe… but it is not a traditional Sicilian dessert. Sicilians do not usually make crêpes. 😉 In any case, it worked out so well that I thought I should share it with all of you! Enjoy!
Sicilian Ricotta Crêpes
Sicilian Ricotta Crêpes - filled with sweet ricotta and chocolate and served with a drizzle of home-made chocolate syrup.
- 30 gms – 2 tbsp butter melted
- 165 gms – 1 1/3 cups flour
- 350 ml – 1 ½ cups milk
- 2 eggs
- 1 tbsp sugar
- 1 pinch salt
Filling & Decoration
- 500 gms – 1.1 lbs. ricotta
- 300 gms – 10.5 oz. sugar
- 50 gms – 1.75 oz. dark chocolate chips
- ½ tsp vanilla extract
- Chocolate Syrup
Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.
Let it rest in the fridge for 30 minutes.
Take a non-stick frying pan and put it on the fire. When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin. About 2 mm – 0.08 inches thick will work nicely. When the surface of the crêpe dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside. Repeat this till your batter is over (this recipe should make about 6 crêpes).
As soon as the crêpes are cool, you can fill them.
Put all the ingredients (apart from the chocolate chips) in the bowl af an electric mixer fitted with a whisk attachment and whisk for a couple of minutes, until the sugar dissolves.
Put some of the ricotta filling in a crêpe and roll it like a Swiss roll.
Drizzle with some chocolate syrup and serve.
If you have any ricotta filling leftover, you can freeze it in an air tight container. When you need to use it, simply thaw it at room temperature.