Meyer Lemon and Ricotta Stuffed Crepes

Ingredients:
filling:
2 cups part skim ricotta
2 tablespoons honey
1 Meyer lemon, zested and juiced
crepes:
2 large eggs
1 cup milk
1/3 cup water
1 cup all purpose flour
2 1/2 tablespoons unsalted butter, melted (plus more for coating the pan)
1 teaspoon vanilla extract
garnish:
drizzle honey
Meyer lemon zest
powdered sugar, optional

Directions:
1. Filling: Place all filling ingredients into a mixing bowl and beat together until light and fluffy. Refrigerate until ready to use.
2. 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.
3. Melt a small pad of butter onto a 10” skillet over medium-low heat.
4. Ladle 1/4 of batter into skillet and swirl skillet to evenly coat bottom with a thin layer.
5. 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.
6. Transfer crepe to a plate and repeat until all the crepes have been made.
7. 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.