INGREDIENTS:
- Crepes
- 2 large eggs
- 3/4 cup milk
- 1/2 cup all-purpose flour
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- .
- 1 cup ricotta cheese
- 1 egg, beaten
- 1/3 cup powdered sugar
- Finely grated zest of 1 lemon
- 2 teaspoons lemon juice
- 1/2 cup fresh blueberries
- 2 to 3 teaspoons melted butter
- 1 tablespoon granulated sugar combined with 1/2 teaspoon cinnamon
PREPARATION:
To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
Heat oven to 350°. Butter a 9x13-inch baking dish or spray with cooking spray.
In a bowl, gently combine the ricotta with the beaten egg, powdered sugar, lemon zest and juice. Fold in blueberries. Spoon about 2 tablespoons of the cheese mixture on a crepe; roll up gently, burrito style, tucking ends in to keep the filling from leaking. Arrange the filled crepes in the prepared baking dish; brush with butter, sprinkle with cinnamon sugar, and bake for 20 minutes.
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