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Ingredients
- 3/4 cup Plain Flour
- 2 teaspoons Caster Sugar
- 1 1/4 cups Skim Milk
- 1 Egg
- 20 g Margarine, melted & cooles
- 1/4 cup fresh or frozen Mixed Berries
- 1/3 cup Maple Syrup
- Canola Spray
- FILLING
- 250 g fresh ricotta cheese
- 1/2 x 220g tub extra light cream cheese
- 1 tablespoon icing sugar
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla extract
Details
Servings 4
Preparation
Step 1
Sift flour and sugar into a bowl. Make a well in centre. Whisk 1 cup milk and egg together in a jug. Add milk mixture to well and combine. Stir through margarine. Set aside for 30 mins.
Meanwhile, make filling. Using electric mixer, beat ricotta, cream cheese, icing sugar, lemon rind and vanilla together in a bowl until combine. Set aside.
Stir remaining milk through batter. Spray a 22cm non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 or 3 mins or until golden brown. Turn and cook 1 min. Transfer to plate and cover to keep warm. Repeat with remaining batter to make 8 crepes.
Place 2 heaped tablespoons ricotta mixture in the centre of 1 crepe. Spread slightly. Fold in edges to enclose filling and form a square. Repeat with remaining crepe and filling.
Drizzle each with mixed berries and 1 tablespoon of maple syrup.
Serve immediately.
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