Ricotta Filled Wheat Crepes WBlueberry Sauce - flour

Method

• First, make batter for crepes --
• In a medium-sized bowl, whisk together crepe ingredients, mix thoroughly.
• (This can also be done in a blender or food processor.
• ).
• Cover bowl with plastic wrap and refrigerate for 1 hour.
• Next, make filling --
• In a medium-sized bowl, mix together filling ingredients with a wooden spoon or mixing spoon.
• Mix well.
• Cover with plastic wrap and refrigerate until needed.
• Next, make bluberry sauce --
• In medium saucepan, mix sugar and cornstarch.
• Gradually stir the 3/4 cup water into sugar mixture and cook over high heat stirring constantly with a wooden spoon until mixture begins to boil.
• Stir in blueberries and lemon juice.
• Return to boiling, stirring constantly.
• Remove sauce from heat and cool to room temperature.
• Now you're ready to cook your crepes.
• Spray a 7" skillet with nonstick cooking spray.
• Over medium heat, heat skillet until a drop of water on surface sizzles.
• Stir crepe batter in bowl til smooth again.
• Pour about 2 Tbl.
• batter into skillet and quickly rotate and tilt skillet to spread batter over bottom.
• Cook crepe until lightly brown on underside.
• Loosen edges, turn with spatula and brown other side.
• Turn crepe out onto wire rack to cool.
• Repeat making a total of about 16 crepes.
• Stack crepes with waxed paper between each one.
• To assemble --
• Divide filling evenly among crepes, spreading to cover half of each.
• Fold each crepe in half folding empty side over filling side.
• Then fold in half again.
• Arrange crepes on plate.
• Spoon a little sauce down across crepes and serve remaining sauce on the side.
• Sprinkle lightly with powdered sugar if desired.
• Garnish with lemon zest.