Strawberry Chocolate Crepe Rolls Recipe

From Dorothy McNett's Recipe Book.

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Strawberry Chocolate Crepe Rolls

From Dorothy McNett's recipes at Serve for a brunch or for a dessert at any time when berries are in season! Makes about 4 - 6 crepes depending on the size, etc.

2 eggs
2/3 cup milk
1 tablespoon extra virgin olive oil
1/2 cup all purpose unbleached flour
1/4 teaspoon fine sea salt
1 teaspoon sugar

1 cup thinly sliced fresh berries
1/2 teaspoon sugar
1/3 - 1/2 cup ricotta cheese (or cream cheese, softened)
1/4 - 1/3 cup finely diced or shaved dark chocolate

olive oil for the frying pan

In batter bowl, whisk eggs well, and then whisk in milk, olive oil, flour, salt and sugar. Whisk well, so that there will be little bubbles on the surface of the mixture. Set aside for 15-20 minutes. In meantime, combine sliced berries, 1/2 teaspoon sugar, ricotta and chocolate in a bowl. To cook, use a crepe pan or a small (8 inch) skillet. Heat pan gently and add a few drizzles of olive oil. Ladle or pour in just enough of the batter to make a very thin pancake about 5 inches in diameter. Cook, turning once, or until a nice light brown. Remove to a platter while you cook the remaining crepes. To serve, place one crepe out on work surface and spread with some of the berry mixture on the side that is closest to you, and roll up, place seam side down. Garnish with a few sliced berries.

Recipe created 2011-06-05.

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