Lemon Ricotta Crepes

This recipe will be a totally new experience for me . . .

I've never made crepes before!

The Captain and I are thrilled that our lemon and

lime trees are vigorously producing fruit!  I'm

especially excited about a new citrus tree putting

out fruit . . . the seeds came from some

delicious little lemons from a friend's yard.

You guessed it . . . I'm on the lookout for recipes

using lemons and limes!!

Ingredients

• 1 1/2  cups  whole milk
• 4  large eggs
• 1  cup  all-purpose flour, spooned and leveled
• 3  tablespoons  unsalted butter, melted, plus more for the skillet
• 1/4  teaspoon  kosher salt
• 1/2  teaspoon  finely grated lemon zest plus 2 teaspoons lemon juice, plus 1 thinly sliced lemon
• 1/2  cup  plus 1 tablespoon sugar
• 1  cup  ricotta
• 1  tablespoon  honey, plus more for serving

Directions

1. In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
2. Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes; let cool.
3. Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
4. In a small bowl, combine the lemon zest, ricotta, and honey. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. Serve topped with the lemon slices and drizzled with additional honey.

Source:  Real Simple
By Charlyne Mattox , April, 2012
Photo Credit: José Picayo