Ingredients
- 2 eggs
- 1 egg yolk
- 1 cup milk
- 1/2 cup water
- 1/8 teaspoon salt
- 3 tablespoon butter, melted and extra to cook with
- 1 teaspoon sugar
- 1/4 teaspoon vanilla
- 1 cup all purpose flour
- 1 1/2 tablespoon cocoa powder
for the cream cheese filling:
- 2 eggs
- 1 egg yolk
- 1 cup milk
- 1/2 cup water
- 1/8 teaspoon salt
- 3 tablespoon butter, melted and extra to cook with
- 1 teaspoon sugar
- 1/4 teaspoon vanilla
- 1 cup all purpose flour
- 1 1/2 tablespoon cocoa powder
- 16 ounce cream cheese, softened
- 1/2 teaspoon lemon juice
- 1 3/4 cup powdered sugar
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
Preparation
Baking Directions:
Whisk eggs and egg yolk, milk, water, salt, sugar, vanilla, food color and melted butter.
Add in flour and cocoa powder and whisk until smooth.
Mix all ingredients for cream cheese filling until smooth.
In a non stick pan over medium heat, melt 1 teaspoon butter.
Pour cup of batter into pan and cook for about 1 minute, or golden.
Flip and cook other side for about 20 seconds.
Remove and place on a plate.
Spread raspberry preserve in a strip in the center of the crepe and top with cream cheese filling.
Roll and drizzle Nutella over tops and dust with powdered sugar.
