Lemon Ricotta Crepes

Servings: 4-6 people

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 cups milk
• 2 tablespoons butter, melted
• 2 lemons, zested and juiced (about 2 tablespoons juice)
• 8 ounces ricotta cheese
• 1 cup confectioners' sugar

Instructions:

Make the Crepes:

• In a bowl, whisk together flour, sugar, and salt.
• Add eggs, milk, and melted butter. Whisk until smooth.
• The batter should be thin but not too runny. If necessary, add more milk or water to achieve this consistency.
• Let it rest for 30 minutes at room temperature.

Make the Lemon Ricotta Filling:

• In another bowl, whisk together ricotta cheese and confectioners' sugar until smooth.
• Add lemon zest and juice, and mix well.

Assemble the Crepes:

• Heat a small non-stick pan over medium heat. Pour about 1/4 cup of batter into the pan and tilt to evenly coat the bottom.
• Cook for about 2 minutes or until the edges start to curl. Flip the crepe and cook for another minute.
• Repeat with remaining batter, adjusting heat as necessary.

Fill the Crepes:

• Place a large spoonful of lemon ricotta mixture in the center of each crepe.
• Fold the crepe over once, then fold it in half again to enclose the filling. Serve warm.

Tips and Variations:

• For added flavor, you can add some chopped fresh herbs (like parsley or basil) into the batter.
• If you prefer a stronger lemon taste, you can increase the amount of zest and juice in the filling.
• To make crepes ahead of time, cook them, cool them completely on a wire rack, then refrigerate for up to 24 hours.