Lemon Ricotta Crepes

Fun fact: In Sri Lanka, where I originate from, we make Crepes and call them Pancakes. True story! I did not realize that Sri Lankan pancakes were in fact Crepes in other parts of the world until I visited North America. It took me awhile to get used to the fluffy pancakes the rest of the world called "pancakes", but now I love both kinds. This though is a recipe for Lemon Ricotta stuffed Crepes, that remind me of home. 

What you will need: Makes 11-12 Crepes. 

For the Crepes:

* 1cup All Purpose Flour

* 1cup Milk 

* 1/3cup Water

* 2 Eggs 

* 3tbsp Unsalted Butter, melted and slightly cooled 

* 1tsp Vanilla Extract 

* 1tbsp Lemon Juice

* Oil or butter for greasing the pan inbetween crepes

For the Filling:

* 7/8cup Ricotta Cheese

* 1/4cup Granulated Sugar 

* Zest of 1 Lemon + 2tsp Lemon Juice

* 1tsp Vanilla Extract 

* 1tbsp Milk 

For the Garnish:

* Grated Lemon zest

* Powdered Sugar 

Directions:

1. You will need a flat fryin pan, or preferably a crepe pan. 

2. To make the pancake batter, beat the eggs and milk together until frothy and well combined. Place the flour in a bowl and add the milk egg mixture to it, whisking well as you go. Add in the melted butter, lemon juice and vanilla extract and whisk well, until the batter is smooth and somewhat lump free. Then add in the water gradually, whisking in between additions, until the batter has reached a thinner consistency. 

Note: Use a ladel and pour some batter back into the bowl so you can see the consistency of the batter when poured. It should not be lumpy or thick when pouring. Should you feel you need a little more water add it in, but add a 1/4tsp salt as well (as additional water will dilute the flavors in the batter). 

3. Heat the crepe pan or frying pan on medium heat, and coat with a little oil or butter. Using a ladel or a half-cup measuring cup, pour some of the batter on the pan, once pan is heated. Swirl the batter around or use the back of the ladel or cup and spread the batter in a circle. Once semi cooked, flip the crepe over using a spatula. Repeat for the rest of the crepes. Stack the crepes on a plate until you are ready to fill them and serve. 

4. To make the filling combine all the ingredients and mix together with a hand whisk. 

Note: You can use a food processor or an electric hand whisk to mix these ingredients together, but take care not to over mix or you will have a very thin consistency, that wont be good as a filling. 

5. To put the crepes together, lay out a crepe on a plate, add a few tablespoons of the filling to the middle of the crepe and roll. Dust with powdered sugar and rind of a lemon. 

Note: Typically you will need 3 crepes per person at your table.. or more! 

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