Make Crepes with Honey Ricotta and Blueberry Sauce

I feel so fancy when I make crepes. Theyre not something I make every day or every weekend, for that matter, but whenever I do, Im always like, Why dont I do this more often?!

These are scented with a bit of lemon zest and stuffed with whipped ricotta which is sweetened and flavored by a bit of honey. The crepes are smeared with the filling and then rolled like a cigar or a taquito (my other favorite). Since its summer and berries are everywhere, I made a simple mashed blueberry syrup thats perfect for going on top.

This is a bit of an indulgent breakfast; its definitely weekend material. The crepes are a bit labor-intensive since I only have one non-stick skillet but luckily they keep well in the oven while you go through the batter.

If youve never made crepes before, keep in mind that theres an old saying that goes, The first one always goes to the pan. Meaning, the first crepe is always a throw-away, a mess up. Dont get discouragedyoull get the hang of it!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.