1cupsweetened whipped cream(1/2 cup heavy cream whipped with about 3 tbsp sugar or substitute whipped topping)
1/3cupmini chocolate chips
Additional whipped cream and chocolate chips for garnish
Crepes:In a blender (I use my individual blender and it has a pour spot right on it!), combine eggs, milk, flour and sugar. Blend until smooth and refrigerate 30 minutes. Blend for another 30 seconds after removing from the fridge.
Heat a small pan over medium heat and spray with non-stick spray. Pour a small amount of crepe batter into the pan and tilt the pan to cover the bottom. Cook for 2-3 minutes before flipping, and cook another 1-2 minutes on the other side, until light golden brown. Remove to a plate.
Repeat until all batter is used.
Filling:In a medium bowl, combine ricotta, sugar and vanilla. Puree with an immersion blender until smooth and combined* (you could also use a food processor or blender).
Fold in whipped cream and chocolate chips.
Divide filling between crepes and roll up. Top with additional whipped cream and chocolate chips if desired.