Step 1

In a bowl, combine the ricotta cheese, powdered sugar, and vanilla extract.

Step 2

Mix until fully incorporated. Refrigerate until ready to serve.

Step 3

Combine the sugar and water in a saucepan over high heat. Once the sugar has dissolved, add the blueberries, lemon juice, and salt.

Step 4

Bring to a boil and cook for two minutes. Reduce the heat to a simmer and continue to cook until the liquid has thickened and most of the blueberries have dissolved, about 30 minutes.

Step 5

Remove the sauce from the heat and strain it using a colander.

Step 6

While the sauce is cooking, combine the flour, sugar, and salt in a bowl. In a separate bowl, whisk the eggs with the oil and vanilla. Add the milk and mix until incorporated.

Step 7

Add half of the dry ingredients to the wet mixture. Whisk until all of the clumps have dissolved. Add the rest of the liquid and whisk until incorporated. Let the batter sit for 10 minutes.

Step 8

Prepare a bowl of vegetable oil. Take a napkin and fold it into a small square, creating a brush for the oil. Heat a 9-inch crepe pan over medium heat. Brush the pan with oil, just enough to coat the bottom (you don’t want excess oil).

Step 9

Pour 1/3 cup of batter into the pan and swirl it around to make an even layer. Cook until the edges of the crepe are browned. Use a fork to lift one of the edges, and then turn the crepe out onto a platter.

Step 10

Keep warm until serving. Repeat this process until all of the crepes are made.

Step 11

Roll the crepes up or fold them into triangles.

Step 12

Spoon the blueberry sauce over the top and add a dollop of sweet ricotta. Garnish with powdered sugar.