Classic crepes, unusual color. These are sweet, but to amaze even more you can make them in a salty version
The Crepes they are always an excellent idea for a tasty snack, but also for breakfast and dessert. They are quick and easy to prepare and can be stuffed in many ways.
You know that the basic recipe can be added with cocoa? We explain how to do it and give you the idea for an ad hoc filling, la ricotta cheese!
The recipe for cocoa crêpes with ricotta
Ingredients
For the crepes
500 ml of whole milk
3 eggs
180 g of 00 flour
30 g of bitter cocoa powder
30 g of icing sugar
For the stuffing
500 g of sifted ricotta
5 tablespoons of sugar or honey
cinnamon or chocolate chips
First sift the cocoa, flour and sugar and mix them.
Separately, beat the eggs with the milk and then add the mix of dry ingredients a little at a time, mixing with a hand whisk to eliminate any lumps.
Heat a non-stick pan and grease it with a little butter, then pour the mixture one ladle at a time making it adhere well and spread it with the movement of the wrist.
Cook one minute on each side.
As you cook the crêpes, stack them to keep them moist and then prepare the filling simply by mixing the well-sifted ricotta with the sugar and cinnamon.
How to serve cocoa and ricotta crêpes
You can simply spread the ricotta at the center of each crepe and then fold it first in half and then again in half.
Or you can make gods cannoli to obtain a nice color contrast between the dark crepe and the light filling.
You can also prepare gods dumplings and then serve them on a melted chocolate base with a separate whipped cream quenelle.
Cocoa crêpes, but salted!
Cocoa crêpes can also be prepared in salty version because cocoa is an ingredient that lends itself well to the preparation of first and second courses.
That's enough eliminate sugar and add to the mixture a pinch of salt.
As a filling, always opt for a ricotta, but flavor it with a stronger cheese, always soft, like gorgonzola and add some rocket salad to give color and some walnuts for a little crunchiness.
Cocoa does not have too invasive a flavor, but simply a bitter and toasted aftertaste, so you can combine it a little with what you want, even with grilled vegetables, smoked salmon and sour cream to give a touch of freshness that does not hurt.
