Crepes with a Lemon Ricotta Filling

To make the crepe batter, add the ingredients into your blender and blend until smooth.

Place the batter into the refrigerator for several hours. This allows the air bubbles to dissipate out of the batter, ensuring your crepes don’t tear or have air bubbles in them.

Heat a non-stick skillet on the stove and spray with cooking spray.

Ladle about 1/2 cup batter into the heated prepared pan, swirling the batter around so it evenly coats the bottom of the pan. The amount of batter you pour or paddle into the pan will depend on the size of the pan so adjust accordingly.

Cook for about 3-4 minutes or until the top of the crepe is no longer “wet” and turns light brown. Carefully turn the crepe over and cook for an additional minute.

Remove the crepe from the pan and set aside until your ready to fill them.

To make the lemon ricotta filling, to the bowl of your food processor, add the ricotta cheese, powdered sugar, lemon zest and vanilla. Puree until the mixture is smooth.

To fill the crepes, place one crepe in front of you and place a spoonful of the lemon ricotta cheese filling onto the center of the crepe.

Fold the crepe in half and gently press to spread the filling in the crepe. Fold the crepe in thirds. Repeat until you have three crepes on a plate. Dust with powdered sugar, serve and enjoy!