Strawberry Lemon Ricotta Crepes

In a mixing bowl add all the wet crepe ingredients and mix with a hand mixer will be well blended.

In a separate bowl add all the dry crepe ingredients and mix. Then pour the wet mixture into the dry ingredients and mix with a hand mixer until fully blended with no lumps.

Heat a non-stick pan with about 7 g of the cooking oil or butter on medium-high heat. Once warm pour a small amount (about 4 tbsp) of the crepe mixture into the center of the pan and roll the pan to spread the batter to cover the bottom of the pan and out to the sides.

Let cook for about 1 to 2 min or until edges start to curl. Using a spatula turn the crepe over and cook till light golden brown. Remove from the pan and store on a plate then repeat to make the next crepe until all the batter is used up. Make sure to keep the pan well oiled in between.

Place all lemon ricotta filling ingredients into a bowl and blend together with a mixer until fully blended and a little fluffy.

Place a crepe into the center of the plate and place a 1/4 of the ricotta cheese mixture into the center and spread around the crepe.

Roll the crepe and center into the middle of the plate.

Top with 1/4 of the sliced fresh strawberries.

Dust a 1/4 of the powdered sugar over the strawberries and top with a sprig of mint.