Chocolate Ricotta Crepes with Coffee-Soaked Prunes

Prep time: 25 minutes

Cook time: 35 minutes

To make the Coffee Soaked Prunes: In a small saucepan, combine the water, instant espresso, sugar, and maple syrup. Whisk to combine. Once the coffee has dissolved, add the California Prunes. Leave to simmer for 10-12 minutes until most of the liquid has absorbed. Remove from the heat and set aside to cool completely. This step can be made up to 2 days ahead of time and stored in a tightly sealed container in the fridge.

To make the Vanilla Whipped Ricotta: Combine the vanilla bean paste, maple syrup, and ricotta cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix the ingredients on medium-high speed for 1-2 minutes until light and fluffy in texture. Transfer the ricotta mixture to a piping bag fitted with a closed star piping tip. Place in the refrigerator to chill until ready to use.

To make the Crepes: Prepare a cooling rack over a baking sheet or parchment paper next to your stovetop.

Combine all of the crepe ingredients in a high-speed blender and blend for 30-45 seconds until completely smooth. Set aside for 5 minutes to rest.

Preheat an 8-inch non-stick skillet over medium-low heat until thoroughly heated through but not smoking hot. Use a silicone pastry brush or paper towel to lightly sweep across the pan with the softened butter. Then, holding the skillet off the heat in one hand, measure 1/4 cup of the crepe batter into the center of the pan with the other hand.

Working quickly, begin rotating the pan with your wrist to spread the batter around the entire surface of the skillet and a little bit up the sides to create the curled crepe edges. The batter will begin to set in the hot pan as you swirl. Once you can no longer reposition any of the batter by rotating the pan, place the pan back onto the heat and cook for 1-1 1/2 minutes until you see air pockets or bubbles forming and the edges of the crepe are slightly golden and lighter in color than the rest of it.

Gently, using a silicone spatula, loosen the delicate edges of the crepe by sliding the spatula under the crepe and loosening all the way around the pan in one continuous motion. If this is not easily done and the crepe begins to tear or scrunch, allow the crepe to cook for a few more seconds, then try again. Once the spatula is under the crepe, flip the crepe like a pancake back into the pan on the other side and cook for 1 minute.

Remove the crepe to the cooling rack and repeat the process with the remaining batter.

To Assemble:

When ready to serve, chop the coffee-soaked prunes into small pieces and set aside.

Lay a crepe on a flat work surface. Pipe one thick line of the whipped ricotta up the center of the crepe. Spread a thin layer of chopped coffee-soaked prunes across the top of the ricotta. Roll the crepe into a cylindrical shape around the filling. Complete with the remaining crepes and fillings. Once the crepes are on a serving platter, sprinkle evenly with the garnish of chocolate shavings. Serve immediately.

Yield: 6 servings (12 crepes)

Recipe and photography by Meg van der Kruik / @thismessisours for Real California Milk and California Prunes