Strawberry Ricotta Crepes

What you need

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 1/4 cup melted unsalted butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 2 tablespoons powdered sugar
• 1 cup fresh strawberries, sliced
• 1 tablespoon honey

The easy way

1. Whisk together the flour, eggs, milk, melted butter, vanilla, and salt until smooth; let batter rest for 15 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
3. Pour a thin layer of batter into the pan, swirling to coat the bottom; cook for 1-2 minutes until edges lift and surface is dry.
4. Flip and cook for another 30 seconds; remove and repeat with remaining batter.
5. Mix ricotta cheese with powdered sugar; spread onto cooled crepes, top with strawberries, and drizzle with honey.
6. Roll or fold the crepes and serve immediately; refrigerate any leftover filling separately.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.