2 Cups : 500 ml's Ricotta Cheese
1 tsp : 5 ml's Vanilla Extract
1/4 Cup : 60 ml's Confectioners Sugar
1/4 Cup : 60 ml's Candied Fruit
1/3 Cup : 90 ml's Chocolate Chips
12 : 12 Desert Crepes
1 Cup : 250 ml's Kiwi Papaya Sauce
Crepe Batter Ingredients
1 Cup : 250 ml's All Purpose Flour
1/4 tsp : 1 ml Salt
2 Tbsp : 20 ml's Safflower Oil
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 : 1 Egg
1/2 tsp : 3 ml's Vanilla Extract
Kiwi Papaya Sauce Ingredients
6 : 6 Paierd, Chopped Kiwi's
2 Cups : 500 ml's Papaya Pulp
1/4 Cup : 60 ml's Granulated Sugar
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 1/2 tbsp : 24 ml's Corn Starch
1/3 Cup : 80 ml's Apple Juice
Preperation : Chocolate Cream Rolls
- Cream the cheese in a food processor.
- Add the vanilla and sugar and beat.
- Remove from the Food Processor and beat in the fruit and chocolate chips.
- Spoon cheese blend onto the crepes and roll.
- Plate the crepes and top with sauce.
Preperation : Crepe Batter
- Sift the flour and salt together, blend in the oil, milk, and water.
- Beat eggs and add to the liquid.
- Stir in Vanilla Essence.
- Blend in Dry Ingredients, beat until a smooth, thin batter is formed.
To cook:
- Spread about 3tbsp (45ml's) batter into lightly buttered hot skillet.
- Cook about 1 1/2 minutes, turn the crepe and cook about 1 minute over medium heat.
- Turn out and use as required.
Preperation : Kiwi Papaya Sauce
- Puree the Kiwi's with the papaya in Food processor.
- Press through a sieve into a small sauce pan.
- Stir in Sugar.
- Mix Cornstarch with apple juice and add to the fruit.
- Heat over low heat until the sauce is thick.
