Separate two eggs and reserve the yolks. To make the batter, lightly whisk 2 egg whites, 4 whole eggs, 1/2 cup (125 mL) water and salt in a large bowl. Add flour gradually and whisk until well combined. Slowly add 2 cups (500 mL) water and whisk until smooth.
Brush a 9 1/2-in. (24 cm) skillet lightly with oil and warm over medium heat. Pour 1/4 cup (60 mL) batter into pan, tipping to spread evenly. Cook until crêpe starts to pull away from edges of the pan, but doesn’t brown, a few minutes. Turn crêpe out onto a plate brushed lightly with oil. Repeat to make 16 crêpes, brushing pan with oil every second crêpe or so. Set crêpes aside.
Preheat oven to 350°F (180°C). In a medium bowl, blend ricotta, reserved yolks, lemon zest and juice, vanilla and sugar. To assemble, spread a heaping tbsp (15 mL) of filling across the bottom of 1 crêpe. Fold in sides, roll up and place in a greased 9 x 13-in. (3 L) baking dish. Repeat with remaining crêpes and filling. Dot crêpes with butter and bake for 25 min., or until heated through.
Meanwhile, combine strawberries, 1 1/2 cups (375 mL) water, sugar and port wine in a medium saucepan and cook until thickened, 15 to 20 min. Mash strawberries with a fork. Serve crêpes with 2 tbsp (30 mL) of sauce overtop.
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