Ricotta and Toblerone Crepes
Ricotta and Toblerone Crepes
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  • 1 1/4 cups (310 ml) milk
  • 2 eggs
  • 3/4 cup (180 ml) all-purpose flour
  • 2 tablespoons (30 ml) sugar
  • 1 pinch salt
  • Melted butter for the pan
  • Preparation
  • Place all the ingredients in a blender and blend until the batter is smooth. Heat an 18-cm (7-inch) non-stick frying pan over medium heat. When the pan is hot, brush with it with butter. Pour about 45 ml (3 tablespoons) batter into the pan, tilting the pan to spread the batter evenly. Brown the crepe on both sides. When done, transfer the crepe to a plate. Repeat until the batter is used up; you should have a total of 8 to 10 thin crepes. Keep the plate covered with aluminum foil to prevent the crepes drying out. Let cool.
  • Description
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