Impress your guests with this amazing
Lemon Ricotta Filling
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
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.
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.