Choco-Banana Cheese Crepe

Name: Choco-Banana Cheese Crepe
Yield: 6 crepes
Ingredients: 2 1/2 oz (75 g) dark chocolate; 1 cup (250 mL) Canadian Ricotta; 1/4 tsp (1 mL) ground cinnamon; 1/4 tsp (1 mL) ground nutmeg; 1/4 tsp (1 mL) ground ginger; 3 oz (90 g) Canadian Mozzarella grated; 6 thin crepes; 6 small bananas; Crepes; 2 eggs; 1 tbsp (15 mL) sugar; 1/2 tsp (2 mL) vanilla extract; 3/4 cup (180 mL) Milk; 2 tbsp (30 mL) melted butter; 3/4 cup (180 mL) all-purpose flour

This is the Choco-Banana Cheese Crepe recipe.

Prep: 15 min
Cooking: 5 min

Yields 6 crepes

Ingredients

2 1/2 oz (75 g) dark chocolate
1 cup (250 mL) Canadian Ricotta
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) ground ginger
3 oz (90 g) Canadian Mozzarella grated
6 thin crepes
6 small bananas
Crepes
2 eggs
1 tbsp (15 mL) sugar
1/2 tsp (2 mL) vanilla extract
3/4 cup (180 mL) Milk
2 tbsp (30 mL) melted butter
3/4 cup (180 mL) all-purpose flour

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Preparation

Melt the chocolate in a double boiler.

Using a food processor, blend the Canadian Ricotta with the melted chocolate and spices until smooth. Add half the shredded Mozzarella.

Spread on 6 crepes. Roll the bananas up in the crepes. Serve cut into 2 pieces and sprinkle with the remaining Mozzarella.

Crepes

In a bowl, beat the eggs, sugar and vanilla extract. Add the milk and melted butter. Whisk in flour gradually.

At medium heat, pour a small ladleful of batter into a non-stick pan. Quickly spread the batter to get a thin crepe. Let brown and flip to brown other side.

Serve crepes hot or cold.

Tips

This tasty spread can be prepared in advance and refrigerated up to 1 week. Also great on toasted or plain multi-grain bread, bagels, English muffins, etc. or served with custard or chocolate or fruit coulis.

Canadian Cheddar and/or Gouda make for tasty alternatives.