Filled crêpes with ricotta, chocolate and strawberries

Strawberries and chocolate are perfect marriage, bound with creamy ricotta in Andre Ursinis pillow-soft crepes
Filled crêpes with ricotta, chocolate and strawberries
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 200 g ricotta cheese
  • 65 g icing sugar, plus extra for dusting
  • 100 g dark chocolate, roughly chopped
  • 8 strawberries, hulls removed, diced
  • 1/2 lemon, zest only
  • 115 g plain flour
  • 2 tbsp caster sugar
  • 2 eggs
  • 300 ml milk
  • 25 g butter, melted
  • vegetable oil, for frying


1. Mix the ricotta, icing sugar, dark chocolate, strawberries and lemon zest in a bowl until well combined.

2. Mix the flour and sugar together in a large bowl, then add the eggs, milk and butter. Whisk together until it forms a smooth batter the consistency of single cream.

3. Heat a small drizzle of vegetable oil in a large frying pan over a medium-high heat, then pour in a ladleful of the batter. Swirl the batter around the pan to coat the bottom entirely, then cook for 1-2 minutes, or until golden-brown underneath. Flip the crepe over and cook for a further minute, or until golden-brown all over. Repeat with the remaining crepe batter, adding more oil to the pan as needed.

4. Place one crepe on a serving plate and place several spoonfuls of the ricotta mixture into the centre. Fold the edges inwards to create a parcel, then flip over so the edges are underneath. Dust with icing sugar and serve.

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