Strawberry & ricotta crêpes

Strawberry & ricotta crêpes


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Strawberries are a primary source of ellagic acid, a phytochemical that fights carcinogens. Strawberries are also an excellent source of vitamin C and fibre.

Janet Mitchell

Serves: 4 

  • 1/2 cup milk
  • 1/3 cup plain flour
  • 1/4 cup sugar
  • 1 egg
  • 1 egg white
  • 2 teaspoons unsalted butter, melted
  • 1 cup ricotta cheese
  • 1 teaspoon vanilla essence
  • 3 cups strawberries, hulled and thinly sliced, plus 4 whole strawberries for garnish
  • 1 tablespoon icing sugar

Preparation:55min  ›  Cook:15min  ›  Ready in:1hour10min 

  1. Combine the milk, flour, 1 teaspoon of the sugar, the whole egg, egg white and melted butter in a blender and process until smooth. Let stand for 30 minutes.
  2. Spray a 20 cm nonstick frying pan with cooking spray and heat over moderate heat. Spoon the batter, 2 tablespoons at a time, into the pan and swirl to coat the bottom. Cook for 15 seconds or until lightly browned on the bottom. Lift and turn the crêpe and cook for 5 seconds or until cooked through. Slide the crêpe onto a plate, cover with greaseproof paper, and continue making crêpes and stacking them with sheets of greaseproof paper in between. You will need 8 crêpes (if you are adept at making crêpes, you may get more than 8).
  3. Combine the ricotta, vanilla essence and the remaining white sugar in a large bowl. Fold in the sliced strawberries. Spoon the mixture onto the centre of each crêpe, fold the ends over and roll up. Place 2 crêpes on each of 4 dessert plates, sprinkle with the icing sugar and garnish with a whole strawberry.

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