Lemon Ricotta Crepes

The transition from break to work week routine is always tough. To make waking up early tomorrow a little less painful, I'm making a sweet breakfast of lemon ricotta crepes. Crepes are deceptively easy to make and don't require any special equipment. To achieve an even batter, I blend the ingredients in a Magic Bullet (any blender will work). For cooking, I pour a small amount of batter in the center of a large skillet and spread it out using a silicone spatula. No specialty crepe pans or spreaders are needed.

Lemon Ricotta Crepes
Serves 2 to 3

1/2 cup flour
1 egg
1/3 cup milk
1/4 cup water
1 1/2 Tbsp melted butter + 2 Tbsp butter for cooking

16 oz ricotta
1 Tbsp vanilla extract
1 Tbsp turbinado sugar
Zest and juice of 1 lemon

In a blender, combine all of the crepe ingredients. Pulse for ten to fifteen seconds. Refrigerate the mixture for at least a half hour. In a large skillet, melt one tablespoon butter over medium low heat. Pour a small ladle full of batter (1/4 cup or less) into the center of the skillet and quickly spread the mixture out using a silicone spatula. Cook one to two minutes before flipping and cooking the other side for an additional one to two minutes. Repeat the process until all of the batter has been used. Add more butter to the pan as needed.

In a small bowl, combine the ricotta, vanilla, sugar, lemon zest, and lemon juice. Spread the mixture onto the center of the warm crepes. Roll up the sides of the crepe and serve. If desired, top with powdered sugar or fruit syrup.

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