CHOCOLATE & RICOTTA CREPES WITH SPICED DATES
SERVES 2 PREP 10 MINS + COOLING COOK 20 MINS
2 fresh dates, seeded, cut into slivers ½ cup water 1 cinnamon stick ¼ tsp vanilla extract 1 tsp brown sugar
⅓ cup wholemeal plain flour
⅓ cup skim milk 1 small egg, beaten lightly ¼ cup low-fat fresh ricotta 1 tbsp finely grated dark chocolate (85% cocoa)
Combine dates, the water, cinnamon, extract and sugar in a saucepan over low heat; bring to the boil. Reduce heat to low, simmer, uncovered, for 10 mins or until liquid is reduced to 2 tbsp. Cool.
2 Place flour in a medium bowl. Gradually whisk in combined milk and egg until smooth. Stand for 10 mins.
3 Spray a small non-stick crepe or frying pan with a little oil spray. Heat pan over medium heat. Add ¼ cup crepe mixture to pan, swirling to make to a thin layer. Cook for 30 secs each side, or until golden. Transfer to a plate. Repeat with remaining mixture to make a total of 4 crepes (see tip).
4 Combine ricotta and 3 tsp of the chocolate in a small bowl. Divide the ricotta mixture into the centre of two crepes and fold up to form parcels. Serve topped with dates, syrup and remaining chocolate.
5g Total fat 2.5g Sat fat 997 kj (238 cals) 33g Carbs 12.7g Protein 4.1g Fibre 135mg Sodium Low GI