Lemon-Ricotta Crêpes with Strawberry Port Sauce

Prep time: 10min
Total time: 70min
Serves 16
Large Size Eggs
2 1/2 cups
cold water, divided
625 mL
1/8 tsp
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
lemon, zested and juiced
1/4 tsp
pure vanilla extract
1 mL
3 tbsp
Brown Cane Sugar
45 mL
2 tsp
Unsalted Butter, softened
10 mL
3 cups
frozen Whole Strawberries
750 mL
1 1/2 cups
375 mL
1/2 cup
125 mL
1/4 cup
port (or other sweet fruit wine or liqueur such as cassis)
60 mL
2 crêpes with 2 tbsp/30 mL sauce
9 g
saturated fat
3.5 g
38 g
15 g
165 mg
1 g
140 mg


  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 remaining water and whisk until smooth.

  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.

  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.

  4. Meanwhile, combine sauce ingredients 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.


Both the crêpes and the sauce can be made the day before. Assemble and warm them through just before serving.
Product Recall : Compliments Pastrami