Ingredients
- 1 cup (150g) plain flour, sifted
- A pinch of salt
- 2 eggs
- 1 1/4 cups (310ml) milk
- 15g butter, melted
- 400g fresh ricotta
- 300g white chocolate bits
- 300g fresh raspberries, or frozen raspberries
- Icing sugar, to serve
Method
- Step 1Place sifted plain flour and salt in a large mixing bowl. Make a well in the centre. In a separate bowl, use a balloon whisk to mix together eggs, milk and butter, melted.
- Step 2Pour the milk mixture into flour and whisk, gradually incorporating the flour until smooth and well combined. Cover and refrigerate for 30 minutes.
- Step 3Heat an 18-20cm crepe pan or small frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Turn over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
- Step 4Preheat oven to 180°C. Press the crepes onto 8 x 1 cup (250ml) large muffin pans, allowing the tops of the crepes to stick out and make a frill.
- Step 5Combine fresh ricotta and white chocolate bits. Spoon into the base of the crepe-lined pans. Bake for 10-15 minutes or until the edges of the crepes are golden and crisp. Set aside for 10 minutes.
- Step 6Top the crepe baskets with fresh or frozen raspberries. Dust with icing sugar to serve.
- High protein
- Low sodium
- Lower gi
Nutrition
1238 kj
Energy
17g
Fat Total
11g
Saturated Fat
2g
Fibre
8g
Protein
34mg
Cholesterol
94.47mg
Sodium
25g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: John Paul Urizar
- Publication: Fresh Living
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