White Chocolate Raspberry Baskets

The ingredient of White Chocolate Raspberry Baskets

• 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

The Instruction of white chocolate raspberry baskets

• 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
• pour the milk mixture into flour and whisk gradually incorporating the flour until smooth and well combined cover and refrigerate for 30 minutes
• 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
• preheat oven to 180u00b0c 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
• 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
• top the crepe baskets with fresh or frozen raspberries dust with icing sugar to serve

Nutritions of White Chocolate Raspberry Baskets

calories: 295 882 calories
calories: 17 grams fat
calories: 11 grams saturated fat
calories: 27 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 8 grams protein
calories: 34 milligrams cholesterol
calories: 94 47 milligrams sodium
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calories: nutritioninformation