Lemony Ricotta filled Crepes with Fresh Strawberries

Lemony Ricotta filled Crepes with Fresh Strawberries

Crêpe batter

3 large eggs

1/2 cup milk

2 tbsp melted butter

1/8 cup water

1/2 cup all purpose flour

1/2 tsp baking powder

1 1/2 tsp sugar

1 tsp vanilla

1/2 pound fresh strawberries, hulled and sliced

Filling

1 lb ricotta (you can use light ricotta if you prefer)

2 eggs beaten

zest and juice of one lemon

1/3 cup sugar

Whisk together eggs, milk, water and butter. Sift together flour and baking powder, add in to wet mixture with sugar. Let sit for an hour.

Make filling by combining all ingredients and thoroughly mixing.

Heat a crêpe pan to medium heat, and grease with some butter. Add batter to pan slowly, about 1/4 cup, and swirl around to coat pan. Cook until bottom is light golden. Flip carefully and cook other side until lightly golden as well. Remove from pan and start process over. Makes about 6 crêpes.

Fill crêpes (you may have some filling remaining) one at a time, rolling each one and placing into a small baking dish. Heat at 350F until filling is warmed through 10 to 15 minutes.

Remove from pan garnish with fresh strawberries, and dust with icing sugar.