Happy Monday! We have a new breakfast / brunch / dessert recipe for you. We have not done a sweet breakfast recipe for you in a while so here we are. We love using meyer lemons when they are in season, and making these yummy crepes with ricotta is so good. They are actually pretty easy to make once you get the hang of it. I love how the meyer lemon makes everything feel so fresh. We smothered ours with honey and powdered sugar and some zest. Get the recipe details below!♥ Teri

Hungry for more? Subscribe to never miss a recipe. Follow along on Instagram, Facebook, Twitter, and Pinterest. Meyer Lemon and Ricotta Stuffed Crepes RECIPE BY Teri & Jenny PRINT RECIPE 5 from 1 vote Prep Time: 15 mins Cook Time: 30 mins Chill Time: 1 hr Servings: 4 INGREDIENTS filling 2 cups part skim ricotta 2 cups part skim ricotta

2 tablespoons honey 2 tablespoons honey

1 Meyer lemon, zested and juiced 1 Meyer lemon, zested and juiced crepes 2 large eggs 2 large eggs

1 cup milk 1 cup milk

⅓ cup water ⅓ cup water

1 cup all purpose flour 1 cup all purpose flour

2 ½ tablespoons unsalted butter, melted plus more for coating the pan 2 ½ tablespoons unsalted butter, melted plus more for coating the pan

1 teaspoon vanilla extract 1 teaspoon vanilla extract garnish drizzle honey drizzle honey

Meyer lemon zest Meyer lemon zest

powdered sugar, optional powdered sugar, optional Recipe instruction visual controls: INSTRUCTIONS Filling: Place all filling ingredients into a mixing bowl and beat together until light and fluffy. Refrigerate until ready to use.

Crepes: Place all crepe ingredients into the well of a blender and blend until completely smooth. Refrigerate for at least 1 hour and up to 48 hours.

Melt a small pad of butter onto a 10” skillet over medium-low heat.

Ladle ¼ cup of batter into skillet and swirl skillet to evenly coat bottom with a thin layer.

Cook crepe for about 2 minutes or until the crepe begins to set, but the top still looks wet. Flip and continue to cook for an additional 1 to 2 minutes until golden brown.

Transfer crepe to a plate and repeat until all the crepes have been made.

To serve: Fill each crepe with 3 to 4 tablespoons of the ricotta filling and gently roll up. Place filled crepes onto a platter, dust with powdered sugar (if using), drizzle with honey and finish with lemon zest. Serve immediately. NOTES *Makes 8 Crepes Calories: 459 kcal Carbohydrates: 42 g Protein: 23 g Fat: 22 g Saturated Fat: 13 g Cholesterol: 169 mg Sodium: 223 mg Potassium: 307 mg Fiber: 1 g Sugar: 12 g Vitamin A: 943 IU Calcium: 424 mg Iron: 2 mg