Sweet Ricotta Crepes

Instructions

1. In a medium mixing bowl, whisk together the flour, eggs, water, milk, and salt until smooth. Ensure there are no lumps for a smooth batter. Tip: Let the mixture rest for 10 minutes to help eliminate bubbles and to achieve a smoother crepe texture.
2. Stir in the melted butter and granulated sugar into the batter. This adds a hint of sweetness and helps the crepes brown nicely.
3. Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with a small amount of butter.
4. Pour 1/4 cup of batter onto the center of the hot pan. Quickly tilt and rotate the pan to spread the batter evenly into a thin layer.
5. Cook for about 1-2 minutes, or until the edges start to lift and the underside is golden brown. Carefully flip the crepe with a spatula and cook for another 1 minute. Tip: Use a thin spatula to loosen the edges before flipping.
6. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes to keep them warm. They can be kept loosely covered with foil.
7. In a small bowl, combine ricotta cheese, powdered sugar, vanilla extract, and lemon zest. Mix until smooth and creamy. Tip: Adjust sweetness to taste by adding additional powdered sugar if desired.
8. To assemble, take one crepe and place it on a flat surface. Spoon about 2 tablespoons of the ricotta mixture into the center, and spread it in a line or dollop. Fold the crepe over the filling either in half or into quarters.
9. Serve the crepes with a sprinkle of fresh berries on top and a drizzle of maple syrup or honey, if desired.