Cocoa Crêpes Recipe by of 07-11-2014 [Updated on 10-11-2014]
The cocoa crepes with ricotta filling were the snack of a few weeks ago, prepared in a few minutes, the crepes always surprise for their versatile taste, even with cocoa. So, even this week has passed and with today I throw some boring things behind me, today's bad weather certainly does not put me in a good mood but, I look forward to the weekend. So I leave you to the recipe of these delicious cocoa crepes and I wish you a good day; ***
Arrange flour, cocoa and sugar in a bowl.
Start mixing with a whisk, gradually pouring the milk slowly, continuing until you get a smooth and lump-free mixture.
Open the egg in another bowl, beat it lightly and then add it to the batter.
Cover the bowl with some cling film and leave it in the fridge to rest for half an hour.
After 30 minutes, take the dough back and mix again.
Then melt a knob of butter in a large non-stick pan and then pour a ladle of batter into the center of the pan.
Immediately begin to tilt and rotate the pan to distribute the dough evenly over the entire surface.
Cook each crepe for about a minute, then turn them with the help of a spatula, and cook for another minute.
As the crêpes are ready, stack them on a flat plate.
At this point, start preparing the cream for the filling. Combine the ricotta and icing sugar in a bowl.
With the help of a fork, beat well until you have a homogeneous cream.
Pour a spoonful of cream on each crepe and spread it over half of the surface with the back of the spoon.
Close the crêpes on the filling, fold them in half again, sprinkle them with icing sugar and serve.