Herb Crepes with Whipped Ricotta

Makes 8-10 crepes 
 
⅔ cup whole milk
⅔ cup water
3 eggs
3 tablespoons butter, melted
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup mixed fresh herbs- choose your combination: dill, parsley, mint, chive, scallion. Wild edibles from the garden: violet leaves, wild garlic grass, creeping Jenny, small dandelion leaves
1 cup ricotta cheese-whole fat
2 tablespoons extra virgin olive oil
1 lemon, zested
salt and pepper to taste
For garnish-edible flowers: violets, chive flowers, pansies, day lilies, rose petals

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt, a little at a time, mixing as you go and scraping down the sides of the jar as needed. This will help to keep flour from clumping. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When the pan is hot, brush very lightly with melted butter. While tilting the pan in a circle, laddle the batter in to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with the herbs while the batter is still wet. Cook for 30-45 seconds. Using a crepe turner or rubber spatuala, turn the crepe over and cook for another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Add the ricotta cheese, extra virgin olive oil and lemon zest and combine using a food processor or immersion blender. Season with salt and pepper to taste.
5. Spread 2 tablespoons of whipped ricotta onto the crepe. Fold in half and then fold in half again. Serve sprinkled with chopped herbs and some edible flowers if you have them.

 
Variations

• Add smoked salmon or smoked trout to your crepe for a special brunch dish.
• Fill with steamed asparagus and drizzle with a hollandaise sauce or pesto.
• Add 3/4 cup shredded mozzarella and 1/4 cup grated parmesan to the whipped ricotta. Fill your crepes and place in a buttered baking dish or cover with tomato sauce and bake.
• Prepare the whipped ricotta w/ the mozzarella and parmesan as above. Stack your crepes with a thin spreading of whipped ricotta between the layers. Serve as is or baked until warmed through.

 
Williams Sonoma has a good selection of crepe equipment. www.williams-sonoma.com/search/results.html?words=crepe