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Ingredients

2 Cups : 500 ml's Ricotta Cheese
1 tsp : 5 ml's Vanilla Extract
1/4 Cup : 60 ml's Confectioners Sugar
1/4 Cup : 60 ml's Candied Fruit
1/3 Cup : 90 ml's Chocolate Chips
12 : 12 Desert Crepes
1 Cup : 250 ml's Kiwi Papaya Sauce

Crepe Batter Ingredients

1 Cup : 250 ml's All Purpose Flour
1/4 tsp : 1 ml Salt
2 Tbsp : 20 ml's Safflower Oil
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 : 1 Egg
1/2 tsp : 3 ml's Vanilla Extract

Kiwi Papaya Sauce Ingredients

6 : 6 Paierd, Chopped Kiwi's
2 Cups : 500 ml's Papaya Pulp
1/4 Cup : 60 ml's Granulated Sugar
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 1/2 tbsp : 24 ml's Corn Starch
1/3 Cup : 80 ml's Apple Juice


Preperation : Chocolate Cream Rolls

Cream the cheese in a food processor.Add the vanilla and sugar and beat.Remove from the Food Processor and beat in the fruit and chocolate chips.Spoon cheese blend onto the crepes and roll. Plate the crepes and top with sauce.

Preperation : Crepe Batter
Sift the flour and salt together, blend in the oil, milk, and water.Beat eggs and add to the liquid.Stir in Vanilla Essence.Blend in Dry Ingredients, beat until a smooth, thin batter is formed. To cook: Spread about 3tbsp (45ml's) batter into lightly buttered hot skillet.Cook about 1 1/2 minutes, turn the crepe and cook about 1 minute over medium heat. Turn out and use as required.

Preperation : Kiwi Papaya Sauce

Puree the Kiwi's with the papaya in Food processor.Press through a sieve into a small sauce pan.Stir in Sugar.Mix Cornstarch with apple juice and add to the fruit.Heat over low heat until the sauce is thick.