Crepes With Ricotta Filling

Directions

1. Slightly beat the Large eggs.
2. Add in the lowfat milk, water, sugar and salt to the beaten egg.
3. Combine the flour and the baking pwdr and sift into the egg mix.
4. Add in 2 tbsp. melted butter.
5. Whisk together the batter ingredients till very smooth. The batter should resemble the consistency of 35% cream.
6. Let rest for at least 1 hour.
7. Heat an 8-inch nonstick skillet on medium heat and lightly brush with melted butter.
8. Pour approximately 3 tbsp. of batter into the center of the pan and swirl around the pan to make a thin pancake.
9. Watch carefully and cook approximately 1 minute.
10. When the crepe is golden brown, flip it over and cook another 30 seconds.
11. Remove to a plate.
12. Repeat with the rest of the batter.
13. Assembly:Preheat oven to 350 degrees F.Combine ricotta, Large eggs, lemon zest, lemon juice and sugar in a medium bowl. Stir.
14. Divide the filling among the 10 crepes and roll them up.
15. Put them in a single layer in a 9-by-13-inch buttered baking dish.
16. Bake 12 to 15 min or possibly till warmed through.
17. Dot the crepes with butter and cover with foil.
18. Serve with maple syrup or possibly blueberry sauce (see separate recipe for wild blueberry sauce).
19. Makes 5 servings or possibly 10 crepes.