Ricotta Crepes

For the Crepes

• 1 cup 0% fat milk
• 1 medium egg
• 1 sachet vanilla
• 1 teaspoon baking powder
• ½ cup 'Farina 00' flour (soft wheat flour)
• ½ cup whole wheat flour
• 1 tablespoon olive oil
• ½ banana, mashed

For the Ricotta Filling

• ½ cup (120g) unsalted ricotta cheese
• ½ teaspoon ground cinnamon
• 1 teaspoon stevia
• 1 tablespoon rose water
• 1 tablespoon honey or carob syrup
• ¼ cup walnuts
• fresh mint for garnish
• fresh fruit for serving

1. Blend all the ingredients for the batter together in a mixer, or start with the wet ingredients and add the dry ones last. Then, add the banana. Mix well.
2. Cook the crepes in a non-stick pan, lightly greasing it with a paper towel slightly dampened with olive oil, and cook them over low heat.
3. Mix the ingredients for the ricotta filling well until it becomes a cream. Place one crepe as a base, top with the ricotta mixture, add fruit, and close with another crepe. Garnish with a little honey, walnuts, and fresh mint leaves.