Mix the flour, salt, and sugar together. Make a well in the center of the flour and pour in the eggs, and half of the milk. Whisk flour into liquid, adding the remaining milk as you go. Add the vanilla and melted butter, whisking vigorously to remove any lumps. Strain into a clean bowl and let stand for 10 minutes before using.
Meanwhile prepare the ricotta filling by combining all ingredients into a bowl and stirring well to combine. Reserve at room temperature.
In a 6" non-stick skillet or crepe pan over medium heat, brush a small amount of clarified butter or oil. Pour in a small amount of batter, just enough to cover the bottom of the pan. Swirl the pan around to spread the batter evenly. Cook the underside of the crepe until the edges start to turn golden. Turn and cook the other side. Shingle the crepes on a parchment-lined sheet pan and repeat until all the batter has been used.
Place a tablespoon or so of ricotta cheese on each crepe and roll or fold the crepes. If necessary, warm in 300 degree oven, covered, for 5-8 minutes. Serve with fruit on top.
Recipe provided by Chef Shellie Kark, Kitchencue
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