Lemon Ricotta Filled Crepe

You can make your own crepes and freeze them. The following recipe makes 20 crepes. Each one only has 45 calories. I crave doughy carbs like crepes so this is nice for me.

* 1 cup all-purpose flour
* 1/2 cup plus 2 tablespoons water
* 1/2 cup milk
* 3 large eggs
* 2 tablespoons unsalted butter, melted and cooled, plus some for the pan
* 1/2 teaspoon salt

Directions

In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.

Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

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You can fill these with fresh fruit, soft vegetables, anything! You can make a fancy light lunch or a tasty dessert. I'm going to fill them with a simple ricotta cheese filling.

-1/4 cup ricotta
-1 tsp of sugar
- lemon zest (or juice) to taste