Lemon Ricotta Crepes with Fresh Berries and Honey Glaze

Ingredients:

For the Crepes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the Lemon Ricotta Filling:

• 8 ounces ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon granulated sugar
• 1/4 cup confectioners' sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

For the Fresh Berry Topping:

• 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons honey

Instructions:

1. In a medium bowl, whisk together flour, sugar, and salt.
2. In a large bowl, whisk together eggs, milk, melted butter, and vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients and whisk until smooth.
4. Let the batter rest for 30 minutes at room temperature.

Make the Crepes:

1. Heat a small non-stick pan over medium heat.
2. Pour a small amount of batter into the pan, tilting to coat evenly.
3. Cook for 1-2 minutes or until the edges start to curl and the surface is dry.
4. Loosen with a spatula and flip. Cook for an additional minute.

Prepare the Lemon Ricotta Filling:

1. In a medium bowl, combine ricotta cheese, lemon juice, granulated sugar, confectioners' sugar, salt, and nutmeg.
2. Mix until smooth and creamy.

Assemble and Serve:

1. Spread 1-2 tablespoons of the lemon ricotta filling on each crepe.
2. Top with fresh berries and drizzle with honey glaze (see below).
3. Roll up or fold in half to serve.

Honey Glaze:

• 1 tablespoon honey
• 1 tablespoon heavy cream

Mix until smooth and creamy. Adjust sweetness to taste.

Enjoy your delicious Lemon Ricotta Crepes with Fresh Berries and Honey Glaze!