Lemon Sugar Crêpes with Whipped Lemon Ricotta

Steps

1. Melt the butter and let it cool slightly. You will use half in the batter and the remaining half to brush the skillet.
2. In a blender or large bowl, combine the eggs, milk, all-purpose flour, whole wheat flour, salt, vanilla, a quarter of the sugar and half of the melted butter. Blend or whisk until completely smooth.
3. Rest the batter at room temperature for 30 minutes so it hydrates and the crêpes stay tender.
4. While the batter rests, make the lemon sugar: rub half of the lemon zest into half of the sugar with your fingertips until fragrant and damp. Set aside.
5. Make the filling: stir the ricotta with the remaining quarter of the sugar, the remaining half of the lemon zest and one third of the lemon juice until creamy. Chill until needed.
6. Heat an 8-inch nonstick skillet over medium heat and brush lightly with a little of the remaining melted butter.
7. Pour about 3 tablespoons of batter into the skillet, swirling to coat the bottom thinly. Cook 1 to 1½ minutes until the edges lift and the underside is lightly golden, then flip and cook 30 seconds more, until fully set and cooked through (160°F, 71°C). Repeat, brushing the skillet with the rest of the melted butter as needed, to make about 12 crêpes, stacking them on a plate.
8. To fill, lay each crêpe flat, spread with some of the lemon ricotta filling, drizzle with a little of the remaining two thirds of the lemon juice and sprinkle with the lemon sugar.
9. Fold each crêpe into quarters, divide among 4 plates, scatter the blueberries over the top and serve warm.