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Breakfast recipe · from the recipe book

Thin Cocoa Crêpes with Cherries and Orange

Tender, lacy chocolate crêpes folded around creamy ricotta and juicy warm cherries brightened with orange juice and a hint of vanilla.

Thin Cocoa Crêpes with Cherries and Orange

Ingredients

  • 1⅔ cups (390 ml)400 gWhole milk
  • 3 large150 gEggs
  • 1 cup110 gAll-purpose flour
  • ¼ cup20 gUnsweetened cocoa powder
  • 1½ tbsp20 gGranulated sugar
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 1½ tbsp20 gUnsalted buttermelted
  • 2⅔ cups pitted400 gSweet cherrieshalved
  • ¼ cup (60 ml)60 gOrange juice
  • 2¼ tsp6 gCornstarch
  • ¾ cup200 gPart-skim ricotta

Steps

  1. Melt the butter in a small microwave-safe bowl and let it cool slightly.
  2. In a blender, combine the whole milk, eggs, flour, unsweetened cocoa powder, sugar, salt, vanilla and half of the melted butter; blend until smooth. Let the batter rest 15 minutes.
  3. Meanwhile, in an 8- to 10-inch nonstick skillet, stir the orange juice and cornstarch together, add the cherries and cook over medium heat, stirring, for 5 to 6 minutes until the cherries soften and the juices thicken. Transfer the cherries to a bowl, cover to keep warm, and wipe the skillet clean.
  4. Heat the skillet over medium heat and brush it lightly with some of the remaining half of the melted butter.
  5. Pour about 1/4 cup of the cocoa batter into the skillet and swirl to coat the bottom thinly. Cook about 1 minute until the edges lift and the top looks set, flip and cook 30 seconds more, until no wet batter remains. Stack on a plate.
  6. Repeat with the rest of the batter, brushing the skillet with the rest of the melted butter as needed, to make about 12 crêpes.
  7. Spread each crêpe with a spoonful of the ricotta, spoon on some of the warm cherries, fold into quarters and serve 3 per plate.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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