Lemon Coconut Crepes

Ingredients:

  • 1/2 cup (125 mL) 35% whipping cream
  • 2 tbsp (30 mL) icing sugar
  • 1 cup (250 mL) ricotta cheese
  • 1/2 cup (125 mL) E.D.SMITH® LEMON SPREAD, divided
  • 8 prepared crepes
  • 1 cup (250 mL) fresh blueberries
  • 1/4 cup (60 mL) sweetened shredded coconut, toasted

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Preparation:

  1. Beat the whipping cream with the sugar until stiff. Stir the ricotta with 1/4 cup (60 mL) lemon spread; gently fold in the whipped cream. Spoon the ricotta mixture down the centre of each crepe. Roll the crepe to enclose the filling (should resemble a taco).
  2. Place 2 stuffed crepes on each plate. Spoon the remaining lemon spread across the centre of the two crepes. Garnish with blueberries and coconut. Serve immediately.

Tips:

  1. Use any of your favorite E.D.SMITH TRIPLE FRUITS® SPREADS
  2. Prepared crepes can be found in the produce or bakery section of most well stocked grocery stores.