Spelt chocolate crepes with ricotta and hot raspberries | fitfoodwizard.com

Ingredients

• For the crepes:
• 600ml of milk
• 250g of fine whole-grain spelt flour (or whole-wheat flour)
• 3 tbsp of cocoa powder
• 2 eggs
• pinch of salt
• For the filling:
• 150g of ricotta (low-fat)
• 200g of soft quark (or low-fat cream cheese)
• 2 tbsp of honey/maple syrup
• 2 tbsp of shredded coconut
• 1 tsp of vanilla extract (or vanilla bean)
• 250g of frozen raspberries