Creps with Berries and Ricotta.... sounds good for easter brunch!

Ingredients:
1 cup milk

1 egg

1/2 cup plus 1 Tbs. all-purpose flour

1/2 tsp. salt

1/2 tsp. canola oil

1/2 tsp. orange zest or 1 tsp. lemon zest

1 pint strawberries, hulled and quartered

1 pint blueberries

1 pint raspberries

1 1/2 tsp. fresh lemon juice

3 Tbs. granulated sugar, or to taste

1 cup whole-milk ricotta cheese

4 to 6 tsp. unsalted butter

Confectioners' sugar for dusting


Directions:
In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours.

In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 Tbs. granulated sugar. Set aside.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.

Cover half of each crepe with the ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with the berries and dust with confectioners' sugar. Serve immediately. Serves 4 to 6.