Chocolate Crepes, Filled with Sweet Ricotta

Chocolate Crepes, Filled with Sweet Ricotta
Serves 8

1/2 cup flour
2 tablespoons cocoa
1 tablespoon Splenda (or you can use any other non-calorie sweetener, or table sugar)
8 ounces (250g) low fat ricotta cheese (approximately 1 cup)
2 tablespoons Splenda  (or you can use any other non-calorie sweetener, or table sugar)
1 teaspoon vanilla
1 egg
1/2 cup milk
1/4 cup water
1 tsp melted butter

  1. Combine flour, cacao and sugar in a small bowl.
  2. Mix together ricotta, sugar and vanilla in a small bowl. Set aside.
  3. Combine milk, water, egg and melted butter in a blend. Pulse to mix. 
  4. Add flour mixture, and process until smooth. The batter will be like thin pancake batter.
  5. Preheat a non-stick 6″ skillet over medium high heat.
  6. When hot, spray lightly with cooking spray, and pour a scant 1/4 cup of batter in the middle of the skillet. Immediately pick the skillet up and tilt/turn it until the batter coats the surface. 
  7. Return to heat. When the edges start to curl (approximately 1 minute) carefully flip. 
  8. Cook another 30 seconds. Remove and lay on wax paper that you previously lightly sprayed with cooking spray. Do not skip that step. They WILL stick to wax paper as they cool.
  9. Repeat with remaining batter.
  10. When all are cooked, spread about 2 tablespoons of the cheese mixture over the surface and roll. Set aside and repeat until finished.
  11. Cut into 1 inch long pieces and serve. 
Nutritional data:
Calories:       96
Fat:             3.6g
Sat fat:        1.8g
Chol:         43mg
Sodium:     45mg
Carbs:         9.6g
Fiber:             1g
Protein:       5.1g

Okay. A question for you! Would you consider this a dessert or a breakfast? Why? Please leave a comment below!

Another Fun Day Cooking on TV

I was asked to cook on Green Bay’s WLUK Fox11’s “Good Day, Wisconsin!” this morning. I already told you that I was going to make Baked Eggs with Spinach and Feta, and a variety of Crepes on an earlier post.

I also promised to include links so that people who do not live in wonderful northeast Wisconsin can watch me if they want. I am a man of my word.

Here is the link to the Crepes segment. (The Baked Eggs segment isn’t linked.)

I will possibly be going back on in a couple months. Does anyone have any suggested recipes? I need them to be relatively quick to prepare, and appeal to a wide range of people.

Drop me a line with your ideas below. They do not need to come from my blog, but if they are not already on the blog, I will need a recipe or good idea of how it is prepared. I always make everything in advance to work out any kinks (and there are always a few kinks.)

A few stills that I took:

Almost ready for the crepes segment.
Baked Eggs are still in the oven.
Crepes ingredients. Brad Stillmank’s Wisco Disco adds just the right flavors!
Thank you to Emily Deem, Doug Higgins and the entire crew at WLUK Fox11 for the invitation and the warm reception. Everyone made me feel at ease and very welcome. That weekend crew is awesome! The fun interaction that you see on TV isn’t just for the camera. It is real! 


From left to right: strawberry, nutella-strawberry, and lemon

Basic Crepe Recipe
Makes 12 crepes

6 oz milk
5 oz beer
1/2 tsp vanilla extract
2 eggs (room temperature)
1 cup all purpose flour
1/8 tsp salt

1.  Put first four ingredients in a large bowl. Using an electric mixer, mix for 30 second. Scrape the sides and mix for another minute, or until thoroughly mixed and smooth.
2.  Cover bowl and refrigerate for at least 2 hours.
3.  Re-whisk the batter just before you begin frying the crepes.
4.  Preheat 10 inch non-stick skillet over medium-high heat. Spray with non-stick spray.
5.  With the skillet off the heat, pour 2 oz (1/4 cup) batter in the center of the skillet. Tip the skillet so that the entire bottom is covered.
6.  Return to heat. When the top begins to dry and the bottom is beginning to brown, flip using a wooden or rubber flipper. The edges will begin to curl away from the pan at this time.

Beginning to lift up at the lower left corner.
This is a perfectly fried first side.

7.  Fry the crepe for another 10 second. The crepe should be be very lightly brown.
8.  Remove from skillet.
9.  Add fillings, fold or wrap and serve -OR- stack with wax paper between layers for later use.

Nutritional data (per crepe, without any filling):
Calories:         64
Fat:               1.2g
Sat fat:          0.5g
Chol:           36.5mg
Sodium:       43.8mg
Carb:            9.2g
Fiber:            0.3g
Protein:         2.7g

Possible fillings are endless:
A whole banana
Nutella (or peanut butter) and banana
Nutella (or peanut butter) and strawberry
Any other fruits (fresh or canned pie filling) with whipped cream
Lemon juice and powder sugar
Greek yogurt and your favorite fruit

Bacon and eggs (with a touch of cheese)
Ham and cheese
Cream cheese and smoked salmon
Shredded chicken and salsa
Thin-shaved beef with horseradish yogurt