Impress your guests with this amazing

Lemon Ricotta Filling
425g ricotta
3 tbs confectioner’s sugar
1/2 tsp lemon zest
1 tbs lemon juice
1/2 tsp vanilla

2 large eggs
1 cup milk
1/2 cup flour
2 tbs butter, melted
2 tbs sugar
1 tsp vanilla

Blueberry Sauce
3 cups blueberries
1/3 cup sugar
2 tbs lemon juice
1/4 tsp cinnamon
1/4 tsp lemon zest

sixteen 7 inch squares of wax paper.

How to
Mix filling ingredients in a bowl until blended.

Scrape into a sieve set over a bowl, cover and refrigerate 6 hours.

Combine crepe ingredients in a blender, process until smooth.

Cover, refrigerate 1 hour.

Coat a skillet with nonstick spray and heat it.

Add 2 tbs crepe batter, tilt skillet until batter covers bottom.

Cook crepe until lightly brown on bottom, flip crepe over, cook 30 seconds.

Slide crepe onto a square of wax paper.

Repeat with remaining batter.

Bring 2 cups of blueberries and remaining sauce ingredients except zest to a boil in a saucepan.

Cook until berries release their juices.

Transfer mixture to a blender and puree, scrape through a sieve to remove seeds.
Stir in zest and reserve.

Place a rounded tbs ricotta filling in center of each crepe.

Gather up edges to form a bundle

Make 11 more bundles.

Place 2 bundles on each plate.

Spoon 1/4 cup sauce around bundles and sprinkle with some of the remaining blueberries.

Dust with confectioners sugar.

Serve immediately.

This article uses material from the Lemon Ricotta Bundles with Blueberry Sauce article on the Healthy Recipes wiki at Wikia and is licensed under the