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.

Add the chocolate chips and mix.

Put some of the ricotta filling in a crêpe and roll it like a Swiss roll.

Drizzle with some chocolate syrup and serve.