Crepes with Berries and Ricotta

Happy 4th of July friends! Ok, well almost 4th of July... we do still have one more day after all.

But it's Sunday! And you all know how special Sundays are in our house. You totally understand why I couldn't wait until tomorrow to share this with you.

I made these crepes for Dane and I last weekend, on the first Sunday morning we'd had together in over a month. After such a long hiatus from our Sunday morning tradition, I was looking to break from the usual pancakes and bacon. Oh, don't worry, I still cooked bacon. Like seriously. I think Dane might leave me if I ever fixed Sunday morning breakfast that didn't include bacon. ...just one of the many reasons I love the guy.

But back to the crepes.

Beautiful, beautiful crepes.

Reason number one why these crepes are awesome: they're red, white, and blue. Make these for the 4th of July and double your bad-ass American score.

Reason number two: they're super easy.

And reason number three? This one's going to come as shocker... they're delicious. They're light and airy just like any other crepe you've probably had, but with a little kick of lemon. Not a ton... just enough to let you know it's there. Just enough to say, "Hi! Good morning!" And the ricotta filling is a surprising complement. Sweet, but not too sweet and fantastically fluffy. Top it off with the season's freshest, juiciest berries and a light dusting of powder sugar, and you've got yourself one great summer breakfast.

Crepes with Berries and Ricotta
adapted from Williams-Sonoma
yields 6 crepes

Ingredients
1 cup milk
1 egg
1/2 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon canola oil
1 teaspoon lemon zest
1 pint strawberries, hulled and quartered (if large enough)
1 pint blueberries
1 pint raspberries
1 1/2 teaspoon lemon juice
3 tablespoons granulated sugar or splenda
1 cup ricotta cheese
4-6 teaspoons unsalted butter
powdered sugar for dusting

Directions
1. In a medium bowl, combine the milk, egg, flour, salt, canola oil, and lemon zest. Mix well, until smooth.
2. In a separate medium bowl, combine the strawberries, blueberries, raspberries, lemon juice, and 2 tablespoons sugar or splenda. In another bowl, combine the ricotta and remaining 1 tablespoon sugar or splenda. Set aside.
3. In a medium crepe pan or skillet over medium heat, melt 1 teaspoon butter and coat the pan evenly. Pour 1/3 cup of the crepe batter into the pan and spread evenly. Cook until the crepe is golden underneath, about 1 to 2 minutes. Flip the crepe and cook another 1 to 2 minutes. Remove to a plate and cover with aluminum foil. Repeat to create 5 more crepes.
4. Cover half of each crepe with ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with berries and dust with powdered sugar. Serve immediately.