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Sicilian Ricotta Crêpes

Sicilian Ricotta Crêpes

Sicilian Ricotta Crêpes - filled with sweet ricotta and chocolate and served with a drizzle of home-made chocolate syrup.

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Manuela Zangara



  • 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



  1. Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.
  2. Let it rest in the fridge for 30 minutes.
  3. 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).
  4. As soon as the crêpes are cool, you can fill them.

Ricotta Filling

  1. 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.
  2. Add the chocolate chips and mix.


  1. Put some of the ricotta filling in a crêpe and roll it like a Swiss roll.
  2. Drizzle with some chocolate syrup and serve.

Recipe Notes

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.