Chocolate pancakes with ricotta cream

Ingredients for 3 servings:

• 250 g ricotta
• 25 g candied orange peel, finely chopped
• 25 g candied lemon, finely chopped
• 80 g sugar
• 1 packet of vanilla sugar
• 1 tbsp orange blossom water
• 150 g milk
• 75 g flour
• 1 tbsp cocoa powder
• 1 m.-sized egg(s)
• 1 tbsp sugar
• 1 tbsp butter, liquid
• 2 tbsp orange blossom water
• 1 pinch of salt
• some fruit for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Combine the ingredients for the ricotta cream and chill. For the batter, whisk all ingredients thoroughly. There should be no lumps. Let stand for 20 minutes. Bake the batter into 3 equal-sized pancakes. About 20 cm in diameter, let them cool to room temperature. Cut off about 2 cm from one side, fill with the cold ricotta cream, and roll up from the straight side. Halve the rolls and place them on dessert plates. Decorate with some fruit of your choice.