Wholemeal crêpes with ricotta and raspberries

Ingredients

For 1 serving

• Whole wheat flour35 g
• Eggs1
• Reduced-fat milk90 ml
• Part-skim ricotta80 g
• Raspberries80 g
• Honey1 teaspoon
• Butter3 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Blend the wholemeal flour with the egg and milk until the batter is smooth and runny like single cream; let it rest for 5 minutes.
2. Meanwhile, gently rinse the raspberries and pat them dry; in a small bowl, work the ricotta with a fork until creamy.
3. Heat a non-stick frying pan over a medium heat and grease it with a thin film of butter spread with kitchen paper.
4. Pour in a small ladleful of batter and immediately swirl the pan to spread it thinly; cook for about 1 minute, until the edges lift and the underside is golden in patches.
5. Flip the crêpe with a spatula and cook for another 30 seconds; repeat with the rest of the batter to make two crêpes.
6. Spread the ricotta over each crêpe, scatter over the raspberries, drizzle with the honey and fold into quarters like a fan.