1/4 cup (60 mL) sweetened shredded coconut, toasted
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Preparation:
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).
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:
Use any of your favorite E.D.SMITH TRIPLE FRUITS® SPREADS
Prepared crepes can be found in the produce or bakery section of most well stocked grocery stores.