Crepes with Honeyed-Ricotta and Blueberry Sauce

Ingredients

For the Blueberry Sauce:

• 1 ½ cups fresh blueberries
• 3 tablespoons water
• 2 tablespoons honey
• Pinch of salt

For the Honeyed-Ricotta:

• 1 cup ricotta
• 2 tablespoons honey

For the Crepes:

• 2 large eggs, room temperature
• 1 cup whole milk, at room temperature
• ¼ cup water
• 2 tablespoons unsalted butter, melted and cooled
• 1 cup all-purpose flour
• Zest from ½ lemon
• 2 tablespoons sugar
• ¼ teaspoon salt
• Butter, for the crepe pan

Instructions

1. 1
   In a small saucepan, set over medium heat, add the blueberries, water, honey and pinch of salt. Give it a stir and then cover the pan and cook until softened, about 3 minutes to 5 minutes. At this point the blueberries should be completely softened (this will vary depending on how ripe you berries are). If needed, feel free to cook the blueberries for an additional 2 to 3 minutes to get it to the very softened stage.
2. 2
   In a small bowl, whisk together the ricotta and honey. I whipped it for about a minute, until it was super smooth.
3. 3
   To a medium bowl, whisk the eggs, milk, water, and melted butter until thoroughly combined. Fold in the flour, lemon zest, sugar and salt and give it one last mix. There shouldn’t be too many lumps in the batter. If there is, continue stirring and press the flour-y bits up against the side of the bowl. Cover with plastic wrap and place the batter in the refrigerator for about 30 minutes.
4. 4
   Place a crepe pan, or nonstick skillet, over medium heat. Brush the pan with a very light coating of butter. Add 2 ounces (1/4 cup) of batter to the center of the pan, and swirl it around until the bottom is coated evenly. Cook until the edges of the crepe pull away from the pan, 1 to 2 minutes. Flip and cook on the opposite side for another 30 seconds. Transfer the crepe to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more butter to the skillet when needed, stacking the crepes on the baking sheet.
5. 5
   I also found that if you have a lid that can cover the skillet, you can simply cover the crepe, not flip it, and cook it for an additional minute or so. This will cook the opposite side!
6. 6
   To the center of each crepe, spoon about a tablespoon of the honeyed-ricotta onto the center. Smear it around and then roll the crepe, almost like you would a cigar or taquito. Repeat with the remaining crepes. Serve with a spoonful of blueberry sauce.