Brown Butter Lemon Sugar Crêpes with Ricotta

Steps

1. Brown the butter: melt the butter in a small skillet over medium heat, swirling, until it smells nutty and the solids turn golden, 3 to 4 minutes. Pour it into a small bowl and let it cool slightly.
2. Make the lemon sugar: in a small bowl, rub the lemon zest into two-thirds of the sugar with your fingertips until fragrant. Set aside.
3. Make the batter: whisk the flour, the remaining one-third of the sugar and the salt in a bowl. Whisk the eggs, milk and vanilla in another bowl, then whisk the egg mixture gradually into the flour mixture until smooth. Whisk in half of the brown butter. Cover and rest the batter in the fridge for 30 minutes.
4. Make the filling: while the batter rests, stir the ricotta with half of the lemon juice until creamy. Keep it chilled.
5. Heat an 8-inch nonstick skillet over medium heat and brush it lightly with some of the remaining brown butter.
6. Pour about 1/4 cup batter into the skillet, swirling to coat the bottom thinly. Cook until the edges lift and the underside is lightly golden, about 1 minute, then flip and cook 30 seconds more, until the egg batter is fully set. Stack on a plate and repeat, brushing the skillet with brown butter as needed but saving a little; you should get about 12 crêpes.
7. Fill each crêpe: spread with some of the lemon ricotta, sprinkle with some of the lemon sugar and drizzle with a little of the remaining half of the lemon juice, then fold into quarters.
8. Brush the folded crêpes with the last of the brown butter, sprinkle with any remaining lemon sugar and serve 3 per plate.