500g fresh ricotta
1/3 cup icing sugar mixture
1 tsp finely grated orange rind
450g packet Dutch pancakes
3⁄4 cup hot fudge topping, to serve
Place ricotta, icing sugar and rind in a medium bowl. Stir until well combined.
One at a time, warm pancakes in microwave on High for 20 to 30 seconds. Place on a clean bench.
Spoon a heaped 1/3 cup ricotta filling along the centre of pancake. Roll up to enclose. Place on an oven tray. Repeat with remaining ricotta filling and pancakes. Cover with foil.
Cook in a moderate oven (180C) for about 10 to 12 minutes, or until warmed through.
Heat topping in a heatproof jug in a microwave on High for about 20 seconds, or until warm.
Serve warm pancakes drizzled with topping.
TIP: We used Hershey’s Hot Fudge Topping, available from major supermarkets, while the pancakes are available in the bakery section.