Strawberry Lemon Ricotta Crêpes

Ingredients

Crêpes

• 2 large eggs
• ½ cup water
• ¾ cup milk
• 3 Tbsp melted butter
• Salt
• 1 cup flour

Strawberry Lemon Ricotta

• 1 cup whole-milk ricotta
• 1 teaspoon finely grated lemon zest, plus more for garnish, optional
• 2 tablespoons fresh lemon juice
• 2 ½ tablespoons confectioners' sugar, plus more for garnish, optional
• 12 ounces strawberries, hulled and quartered
• Pinch of salt
• 4 9-inch crepes, homemade or store-bought

Directions

Strawberry and Lemon Fixings

1. In a medium bowl, stir together ricotta, lemon zest, 1 Tbsp lemon juice and 1 1/2 Tbsp sugar until mixture is smooth. Cover and refrigerate.
2. In a small bowl, toss strawberries with remaining 1 Tbsp sugar, 1 Tbsp lemon juice and salt.

Crêpes

1. In a blender, combine 2 large eggs, ½ cup of water. ¾ cup of milk, 3 Tbsp of melted butter, a pinch of salt, and 1 cup of flour.
2. Pulse the mixture 10-12 times on low power until combined and then scrape down the sides for any loose bits of flour. Pulse a couple more times until you have a thin pancake batter. Let the mixture sit in the refrigerator for one hour to get rid of any bubbles.
3. Using a non-stick skillet or a crêpe maker that is coated with butter, pour your batter in and slowly rotate the pan until the entire surface is covered with batter and it is nice and thin.
4. Let cook for 30-60 seconds over medium high heat until it is dappled brown. Flip the crêpe and let cook for an additional 15-30 seconds until it is cooked through.

Assembly

1. Spread 1/4 of ricotta mixture evenly on one side of each crepe; fold into quarters on serving dishes. Top with strawberry mixture. Garnish with additional lemon zest and confectioners' sugar, if desired.