Lemon Coconut Crepes
Our lemon pie filling makes an amazing topper as shown in these deliciously sweet lemon coconut crepes. Try this refreshing twist on a brunch classic.
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
Directions
- 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
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Use any of your favorite E.D.SMITH TRIPLE FRUITS® Fruit Spreads
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Prepared crepes can be found in the produce or bakery section of most well stocked grocery stores.
