Welcome to my cooking lesson! Today I will be teaching you how to make delicious Lemon Ricotta Blueberry Crepes. This recipe is a perfect way to start off your day with a delicious breakfast or brunch. The crepes are light and fluffy and the lemon ricotta filling combined with the sweet blueberry topping make it a delicious combination. So let's get started! ##Ingredients **For the crepes:** * 1 cup all-purpose flour * 2 eggs * 1/2 cup milk * 1/2 cup water * 2 tablespoons butter, melted * 1/4 teaspoon salt **For the filling:** * 8 ounces ricotta cheese * 2 tablespoons lemon juice * 1/4 cup sugar **For the topping:** * 2 cups fresh or frozen blueberries * 2 tablespoons sugar * 2 tablespoons lemon juice ##Instructions **For the crepes:** 1. In a medium bowl, whisk together the flour, eggs, milk, water, melted butter, and salt until smooth. 2. Grease a medium-sized skillet with butter and heat over medium heat. 3. Pour 1/4 cup of the crepe batter into the skillet and swirl to coat the bottom of the pan evenly. 4. Cook the crepe until golden brown, about 2 minutes. Flip and cook the other side until golden brown, about 1 minute. 5. Transfer the cooked crepe to a plate. Repeat with remaining batter, greasing the skillet as needed. **For the filling:** 1. In a medium bowl, mix together the ricotta cheese, lemon juice, and sugar until well combined. **For the topping:** 1. In a small saucepan, combine the blueberries, sugar, and lemon juice. 2. Cook over medium heat, stirring occasionally, until the blueberries have softened and the mixture has thickened, about 5 minutes. **Assembly** 1. Spread a layer of the lemon ricotta filling on each crepe. 2. Top each crepe with a spoonful of the blueberry topping. 3. Roll up each crepe and serve. Enjoy!
