Strawberries are a primary source of ellagic acid, a phytochemical that fights carcinogens. Strawberries are also an excellent source of vitamin C and fibre.

Ingredients for strawberries & ricotta crêpes

1/2 cup milk
1/3 cup plain flour
1/4 cup sugar
1 egg
1 egg white
2 teaspoons unsalted butter, melted
1 cup ricotta cheese
1 teaspoon vanilla essence
3 cups strawberries, hulled and thinly sliced, plus 4 whole strawberries for garnish
1 tablespoon icing sugar

Preparation method for strawberry & ricotta crêpes

1. Combine the milk, flour, 1 teaspoon of the sugar, the whole egg, egg white and melted butter in a blender and process until smooth. Let stand for 30 minutes.

2. Spray a 20 cm nonstick frying pan with cooking spray and heat over moderate heat. Spoon the batter, 2 tablespoons at a time, into the pan and swirl to coat the bottom. Cook for 15 seconds or until lightly browned on the bottom. Lift and turn the crêpe and cook for 5 seconds or until cooked through. Slide the crêpe onto a plate, cover with greaseproof paper, and continue making crêpes and stacking them with sheets of greaseproof paper in between. You will need 8 crêpes (if you are adept at making crêpes, you may get more than 8).

3. Combine the ricotta, vanilla essence and the remaining white sugar in a large bowl. Fold in the sliced strawberries. Spoon the mixture onto the centre of each crêpe, fold the ends over and roll up. Place 2 crêpes on each of 4 dessert plates, sprinkle with the icing sugar and garnish with a whole strawberry.

From: Eat Well, Stay Well