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.