Lemon Ricotta Crepes

Lemon Ricotta Crêpes with Blueberries and Fresh Bananas
Serves 4
Ingredients
Crêpes

1 1/3 cups all-purpose flour

1 large pinch salt

1 3/4 cups milk

2 large eggs

10 tbsp

(1 3/4 sticks) unsalted butter, melted

plus a little more for cooking crêpes
1 (15-oz.) container ricotta cheese

Finely grated zest of 1 lemon

1/4 cup confectioners' sugar

1 large egg
2 tbsp unsalted butter

2 pints blueberries

3/4 cup granulated sugar

1 tsp cornstarchjuice of

1 lemon

2 ripe bananas, quartered lengthwise into long spears

Directions
In a blender, combine flour, salt, milk and eggs. Blend on medium speed until batter is smooth. Pour in melted butter and blend for just one second. Batter should be shiny. Pour it through a fine sieve into a bowl to get of any lumps. Refrigerate 2-3 hours.

Put 8" crêpe pan or nonstick skillet over medium heat; brush lightly with melted butter. Pour 1/4 cup batter into pan and swirl so it just covers pan bottom; pour any excess back into bowl (a good crêpe should be paper thin). Cook 30-45 seconds until batter just sets and edge turns golden brown. Bang edge of pan with wooden spoon to loosen crêpe, then flip it and cook another 30 seconds to brown other side. Remove crêpe, then repeat process until all batter is used. Cover crêpes with plastic wrap to keep them from drying out

For filling, stir together ricotta, sugar, lemon zest and egg in a bowl. Cover and chill.
Preheat oven to 400°F. Put crêpe on cutting board. Spoon about 1/4 cup cheese filling along lower third of crêpe. Fold bottom edge to just cover filling, then fold 2 sides into the center. Roll crêpe over and away from you to make a package, seam side down. Continue to fill and roll all crêpes.
Melt a little butter in medium skillet over medium heat. Put half of filled crêpes into pan and cook 2 minutes on each side until crisp and golden. Brown rest of crêpes, then transfer all into a baking dish and place in oven. Bake 10 minutes to firm filling.

While crêpes are in oven, combine butter, blueberries, sugar, cornstarch and lemon juice in small saucepan to make sauce. Cook over medium-high heat until berries burst and sauce glistens, 3-5 minutes.

To serve, put 2 crêpes on each plate. Drizzle with warm sauce and garnish with 2 banana spears.