Why I Love This Recipe
I adore how this recipe combines the deep flavors of dark chocolate and espresso in the crepes with the light, zesty sweetness of the ricotta filling. The addition of orange and lemon zest adds a refreshing brightness that balances the richness of the chocolate. It’s an elegant yet approachable dish that impresses guests and satisfies my sweet tooth.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crepe Batter:
Dry Ingredients:
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⅓ cup all-purpose flour
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3 tablespoons cocoa powder
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3 tablespoons sugar
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Pinch of sea salt
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1 heaping tablespoon instant coffee or 1 heaping teaspoon espresso powder
Wet Ingredients:
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2 large eggs, room temperature
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¾ cup warm milk
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2 tablespoons unsalted butter, melted
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½ teaspoon vanilla extract
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½ teaspoon orange extract
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2 cups smooth ricotta cheese
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¼ cup sugar
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1 egg
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Zest from one lemon
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1 teaspoon vanilla extract
Directions
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray and set aside.
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In a blender or food processor, combine the dry ingredients: flour, cocoa powder, sugar, salt, and espresso powder. Pulse to mix.
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Add the eggs to the dry mixture and pulse for about 10 seconds until combined.
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In a separate bowl, whisk together the warm milk, melted butter, vanilla extract, and orange extract. Gradually pour this into the blender with the dry ingredients and eggs. Pulse for about 30 seconds until the batter is smooth. Let the batter rest for 10 minutes.
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While the batter rests, prepare the ricotta filling. In a medium bowl, mix together the ricotta cheese, sugar, egg, lemon zest, and vanilla extract until well combined. Set aside.
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Heat an 8-inch non-stick frying pan or crepe pan over medium-high heat. Lightly coat the pan with a thin layer of oil, wiping out any excess with a paper towel.
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Pour ¼ cup of the batter into the hot pan, quickly tilting the pan to evenly coat the bottom. Cook until the edges start to look cooked, then flip the crepe and cook the other side for about a minute. Be careful not to burn them. Repeat until all the batter is used, stacking the crepes on a plate.
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Place a heaping tablespoon of the ricotta filling in the center of each crepe. Roll them up and place seam-side down in the prepared baking dish.
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Bake the filled crepes in the preheated oven for 15 to 20 minutes, until heated through.
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Serve warm, optionally topped with fresh berries and a dusting of powdered sugar.
Servings and Timing
This recipe yields approximately 8 crepes. Preparation time is about 30 minutes, with an additional 15 to 20 minutes for baking, totaling around 50 minutes from start to finish.
Variations
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Add mini chocolate chips to the ricotta filling for extra chocolatey goodness.
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Drizzle with a raspberry or strawberry sauce instead of powdered sugar for a fruity twist.
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Substitute almond extract for orange extract to change the flavor profile.
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Use mascarpone cheese in place of ricotta for a richer filling.
Storage/Reheating
Store any leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F (175°C) oven for about 10 minutes, or until warmed through. Alternatively, microwave individual crepes for 30 to 60 seconds.
FAQs
Can I make the crepe batter ahead of time?
Yes, I can prepare the crepe batter up to 24 hours in advance. Store it in the refrigerator and give it a quick stir before using.
Can I freeze the crepes?
Absolutely. I can freeze the cooked, unfilled crepes by stacking them with parchment paper between each one and placing them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator before filling and baking.
What can I use if I don’t have orange extract?
If I don’t have orange extract, I can use additional vanilla extract or a bit of orange zest to impart a similar citrus flavor.
Can I use a different type of flour?
Yes, I can substitute whole wheat flour or a gluten-free flour blend for the all-purpose flour, keeping in mind that the texture may vary slightly.
Is it necessary to bake the filled crepes?
Baking the filled crepes helps to warm the filling and meld the flavors together. However, if I prefer, I can serve the filled crepes without baking, especially if the crepes and filling are freshly made and warm.
Conclusion
These dark chocolate crepes with ricotta filling are a delightful and elegant dish that combines rich chocolate flavor with a creamy, citrus-infused filling. Whether served for brunch, dessert, or a special occasion, they are sure to impress and satisfy any sweet craving. With the ability to prepare components ahead of time and customize the flavors, this recipe is both versatile and indulgent.
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Dark Chocolate Crepes with Ricotta Filling
- Total Time: 50 minutes
- Yield: 8 crepes
- Diet: Vegetarian
Description
Soft, espresso-infused crepes with a citrusy ricotta filling make this dish a showstopper. Serve warm with berries or powdered sugar for a decadent brunch or special dessert.
Ingredients
⅓ cup all-purpose flour
3 tablespoons cocoa powder
3 tablespoons sugar
Pinch of sea salt
1 heaping tablespoon instant coffee or 1 heaping teaspoon espresso powder
Wet Ingredients:
2 large eggs, room temperature
¾ cup warm milk
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
½ teaspoon orange extract
For the Ricotta Filling:
2 cups smooth ricotta cheese
¼ cup sugar
1 egg
Zest from one lemon
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a blender or food processor, pulse together flour, cocoa powder, sugar, salt, and espresso powder.
Add eggs and pulse until combined.
In a bowl, whisk milk, butter, vanilla, and orange extract. Gradually add to the blender and pulse until smooth. Let batter rest for 10 minutes.
Meanwhile, mix ricotta, sugar, egg, lemon zest, and vanilla in a bowl to make the filling.
Heat a nonstick 8-inch pan over medium-high heat and lightly grease.
Pour ¼ cup of batter into the pan, swirling to coat. Cook until set, flip, and cook briefly on the other side. Repeat with remaining batter.
Place a heaping tablespoon of filling in each crepe, roll, and place seam-side down in baking dish.
Bake for 15–20 minutes until heated through.
Serve warm, topped with berries or powdered sugar if desired.
Notes
Add mini chocolate chips to the filling for more indulgence.
Swap orange extract for almond extract or use mascarpone instead of ricotta for a richer flavor.
Top with berry sauce or drizzle with chocolate syrup for serving.
Make the crepe batter up to 24 hours ahead and store in the fridge.
Crepes can be made in advance and frozen (with parchment between layers).
- Prep Time: 30 minutes
- Cook Time: 15–20 minutes
- Category: Dessert, Brunch
- Method: Stovetop + Baking
- Cuisine: French-Inspired
