Ingredients

• 1 cup (150g) plain flour, sifted
• A pinch of salt
• 2 eggs
• 1 1/4 cups (310ml) milk
• 15g butter, melted
• 400g fresh ricotta
• 300g white chocolate bits
• 300g fresh raspberries, or frozen raspberries
• Icing sugar, to serve

Method

• Step 1 Place sifted plain flour and salt in a large mixing bowl. Make a well in the centre. In a separate bowl, use a balloon whisk to mix together eggs, milk and butter, melted.
• Step 2 Pour the milk mixture into flour and whisk, gradually incorporating the flour until smooth and well combined. Cover and refrigerate for 30 minutes.
• Step 3 Heat an 18-20cm crepe pan or small frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Turn over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
• Step 4 Preheat oven to 180°C. Press the crepes onto 8 x 1 cup (250ml) large muffin pans, allowing the tops of the crepes to stick out and make a frill.
• Step 5 Combine fresh ricotta and white chocolate bits. Spoon into the base of the crepe-lined pans. Bake for 10-15 minutes or until the edges of the crepes are golden and crisp. Set aside for 10 minutes.
• Step 6 Top the crepe baskets with fresh or frozen raspberries. Dust with icing sugar to serve.