Whole wheat crêpes with ricotta and strawberries

Ingredients

For 1 serving

• Whole wheat flour35 g
• Eggs1
• Reduced-fat milk90 ml
• Butter3 g
• Ricotta80 g
• Strawberries120 g
• Honey1 teaspoon

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Put the wholemeal flour in a bowl, crack the egg into the middle and add the milk a little at a time, whisking, until the batter is runny and lump-free; let it rest for 10 minutes.
2. Meanwhile, wash and dry the strawberries, hull and slice them; mix the ricotta with the honey in a small bowl.
3. Heat a non-stick pan over medium heat and grease it with the butter, wiping it round with kitchen paper.
4. Pour in half the batter and immediately swirl the pan to coat the base thinly; cook for 1 minute, until the edges lift, flip with a spatula and cook 1 minute more, until speckled golden. Repeat with the rest.
5. Fill the centre of each crêpe with the honeyed ricotta and strawberries and fold the edges in to make a square parcel.