- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 10 m
- Serves
- Serves 8
Ingredients
- Crêpes:
- 6
- eggs
- 1/8 tsp
- salt
- 0.5 mL
- 2 cups
- all-purpose flour
- 500 mL
- 2 tsp
- canola oil, divided
- 10 mL
- 2 1/2 cups
- light ricotta, drained
- 625 mL
- 1/2
- lemon, zested and juiced
- 1/4 tsp
- vanilla extract
- 1 mL
- 3 tbsp
- brown sugar
- 45 mL
- 2 tsp
- unsalted butter, softened
- 10 mL
- Sauce:
- 3 cups
- frozen whole strawberries
- 750 mL
- 1/2 cup
- sugar
- 125 mL
- 1/4 cup
- port (or other sweet fruit wine or liqueur such as cassis)
- 60 mL
Directions
Step 1
Separate two eggs and reserve the yolks. To make the batter, lightly whisk 2 egg whites, 4 whole eggs, 1/2 cup (125 mL) water and salt in a large bowl. Add flour gradually and whisk until well combined. Slowly add 2 cups (500 mL) water and whisk until smooth.
Step 2
Brush a 9 1/2-in. (24 cm) skillet lightly with oil and warm over medium heat. Pour 1/4 cup (60 mL) batter into pan, tipping to spread evenly. Cook until crêpe starts to pull away from edges of the pan, but doesn’t brown, a few minutes. Turn crêpe out onto a plate brushed lightly with oil. Repeat to make 16 crêpes, brushing pan with oil every second crêpe or so. Set crêpes aside.
Step 3
Preheat oven to 350°F (180°C). In a medium bowl, blend ricotta, reserved yolks, lemon zest and juice, vanilla and sugar. To assemble, spread a heaping tbsp (15 mL) of filling across the bottom of 1 crêpe. Fold in sides, roll up and place in a greased 9 x 13-in. (3 L) baking dish. Repeat with remaining crêpes and filling. Dot crêpes with butter and bake for 25 min., or until heated through.
Step 4
Meanwhile, combine strawberries, 1 1/2 cups (375 mL) water, sugar and port wine in a medium saucepan and cook until thickened, 15 to 20 min. Mash strawberries with a fork. Serve crêpes with 2 tbsp (30 mL) of sauce overtop.
Tips
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Nutritional Facts
- Nutrition Description:
- 2 crêpes with 2 tbsp/30 mL sauce
- Calories:
- 300
- Fat:
- 9 g
- Saturated Fat:
- 3 g
- Carbs:
- 38 g
- Fibre:
- 1 g
- Cholesterol:
- 165 mg
- Protein:
- 15 g
- Sodium:
- 140 mg