Lemon Poppyseed Crepes Stuffed with Whipped Lemon Ricotta Filling and Topped with Blueberry Compote

For the Crepes:

● 1 1⁄2 Cups AP Flour

● 3 tbsp Cane Sugar

● Zest of 1 Lemon

● 3 Eggs

● 1 3⁄4 Cups Milk

● 1 tsp Vanilla Extract

● 1 tbsp Melted Butter + more for cooking

● 2 tbsp Poppyseeds

For the Lemon Ricotta Filling:

● 2 Cups Ricotta Cheese

● Zest of 1 Lemon

● 1 tbsp lemon juice

● 1 Vanilla Bean (paste)

● 1⁄3 Cup Powdered Sugar

● 1⁄4 Cup Milk

For the Blueberry Compote:

● 2 Cups Fresh Blueberries

● 3 tbsp Honey

● Pinch of Salt

● 1 tbsp Lemon Juice

How to Make the Crepes:

1. Whisk together eggs, melted butter, milk, lemon zest, and vanilla extract

2. Add in flour and sugar and whisk until smooth, then cover and place batter in the fridge for at

least 30 minutes or overnight to chill

3. Once the batter is ready, whisk in the poppyseeds

4. Over medium-low heat, pre-heat your stainless steel pan and lightly coat with butter

5. Carefully transfer the crepe batter into the center of the pan using a pitcher, and lightly rotate to evenly distribute it to cover the bottom of the pan

6. Cook for ~1 minute, then flip using a spatula and cook for another 30 seconds-1 minutes, then remove from the pan

7. Repeat with the remaining batter

8. Once the crepes are done, remove the ricotta filling from the fridge

9. Spoon and spread the filling on half of the crepe, fold and spread more filling on half and fold again, then plate and repeat with the remaining crepes

10. Once plated, spoon additional ricotta filling over the crepes along with dollops of blueberry compote

11. Top the crepes with lemon zest and enjoy

How to Make the Lemon Ricotta Filling:

1. While the batter is chilling in the fridge, combine ricotta, lemon zest, vanilla bean, milk and powdered sugar in a food processor and blend until smooth

2. Cover and place the filling in the fridge until the crepes are ready to be stuffed

How to Make the Compote:

1. Add blueberries, lemon juice, honey, and a pinch of salt to the sauce pan over medium heat until bubbling, then turn the heat to low to simmer

2. Stir periodically for 20-30 minutes - the blueberries will break down and become thick and syrup-like

3. Once broken down and thickened, remove the compote from the heat and set aside to cool before serving over the crepes