A beautiful day here so I had extra energy to make something special for dinner. What better than a fresh blueberry sauce with a hint of lemon and some lemon ricotta crepes.
Crepes ~ make ahead and let sit for at least a half hour. Perfect for getting the rest of your ingredients together
1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt
Whisk all the ingredients in a medium bowl and let sit until you are ready to cook. Heat a 10" non-stick frying pan. I sprayed a coating of cooking spray as it was heating. Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread. Cook of medium heat until the edges start to turn brown. Use a spatula to gently flip the crepe over. Cook for another minute or two until the 2nd side is done. Place on a plate. Insert a piece of wax paper between all the crepes so they do not stick.
Ricotta stuffing ~
15 oz ricotta
2 tbsp. honey
1 dash of cinnamon
zest of 1/2 lemon
Mix together in a small bowl and use to fill the crepes.
Assemble crepes by spreading some ricotta mix down the center and rolling up burrito style. Top with blueberry sauce.
Blueberry Lemon Sauce ~
1/3 cup sugar
1/3 cup water
10 oz blueberries, fresh or frozen
1/2 tsp lemon zest
1 tbsp. lemon juice
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