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White chocolate & raspberry baskets
White chocolate & raspberry baskets
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Ingredients:
  • 150g plain flour
  • A pinch of salt
  • 310ml milk
  • 15g butter, melted
  • 400g fresh ricotta
  • 300g white chocolate bits
  • 300g fresh raspberries, or frozen raspberries
  • Icing sugar, to serve
Instructions:
  • In a large mixing bowl, create a well in the sifted plain flour and salt. In a separate bowl, whisk together eggs, milk, and melted butter using a balloon whisk.
  • Whisk the milk mixture into the flour until smooth. Cover and refrigerate for 30 minutes.
  • Preheat a small crepe or frying pan over medium heat. Lightly butter the pan. Pour 1/4 cup (60ml) of crepe batter into the pan, swirling to cover the base evenly. Cook for 2 minutes until golden and lacy. Flip and cook for 30 more seconds. Move to a plate and continue with the rest of the batter.
  • Preheat the oven to 180°C. Gently press the crepes into 8 large muffin pans (1 cup/250ml each), ensuring the tops of the crepes protrude to create a decorative frill.
  • Mix together creamy ricotta cheese and chunks of luscious white chocolate. Spread this delightful mixture onto the bottom of the crepe-filled pans. Bake for 10-15 minutes or until the crepes turn golden and crispy on the edges. Let it rest for 10 minutes before serving.
  • Sprinkle fresh or frozen raspberries over the crepe baskets and finish with a dusting of icing sugar before serving.

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