Ingredients:
1 1/4 cups ricotta cheese
1/2 cup confectioners’ sugar
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon cinnamon
8 eggs
2 teaspoons vanilla extract
1 pinch salt
2 tablespoons vegetable oil
2 teaspoons confectioners’ sugar
1/8 teaspoon cinnamon
Directions:
For the filling, combine the ricotta & confectioner’s sugar. Press the mixture thru a strainer into a bowl. Stir in the cocoa & cinnamon.
For the omelets, beat the eggs w/the vanilla & salt.
Heat a little of the oil in a 8-inch non-stick skillet. When the pan is hot, pour in enough of the batter to cover the bottom of the pan. Swirl the batter around quickly to form a thin pancake.
Once set, turn it over & cook the other side briefly. Slide omelet onto a paper-towel lined plate. Repeat w/remaining batter.
To assemble, place 2 tbsp of the filling on ea warm omelet & roll up. Combine topping ingredients, sift over the tops & serve.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.