Crepes with Ricotta and Lime

Step 1

In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, and 1 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.

Step 2

Heat a 9-inch nonstick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour in 1/4 cup of batter, tilting the pan to spread it thinly.

Step 3

Cook the crepe until the edges look dry and the bottom is golden, about 1-2 minutes. Flip and cook for another 30 seconds. Repeat with remaining batter, stacking crepes on a plate.

Step 4

In a small bowl, mix 1 cup ricotta with the zest of 1 lime and 1 tbsp honey. Stir until well combined.

Step 5

Spread about 2 tbsp of the ricotta mixture onto each crepe, then fold into quarters. Place on serving plates.

Step 6

Drizzle the remaining 1 tbsp honey over the crepes and squeeze fresh lime juice on top. Garnish with 2 tbsp torn mint leaves and serve immediately.

Step 7

Optional: Add a pinch of salt to the batter for extra flavor, or a sprinkle of powdered sugar for sweetness.