- 6 store-bought crepes
- 1 1/2 cups ricotta
- 1/3 cup roasted almonds, chopped
- 6 tablespoons confectioners' sugar
- 2/3 cup chocolate chips
- 6 ounces raspberries
Trim crepes to 4-by-8-inch rectangles. In bowl, mix ricotta, nuts and 1/4 cup each sugar and chips. Spoon along short edge of each crepe.Top with 4 berries; roll up. In bowl, microwave remaining chips; stir. Garnish with sugar and chocolate.