Step 1

Melt the butter in the microwave or on the stovetop. Set aside and let cool for at least 5 minutes.

Step 2

Next, add all the batter ingredients (including the melted butter) to a blender and blend until fully combined. The prepared batter should be a little thinner than regular pancake batter. You can also whisk by hand if preferred.

Step 3

Put the batter into the refrigerator and let chill for at least 30-60 minutes. This process of letting the batter rest will help you get the texture you want in your crepes. You can also make the batter the night before and let it chill overnight.

Step 4

Once the batter is ready, heat a small pan over medium heat. I use an 8-inch nonstick skillet. Butter the pan and then add approximately 3 tablespoons of batter to the center of the pan. Immediately after adding the batter, tilt the pan from side to side until the batter has evenly spread out to the edges of the pan. Cook until the bottom is set (about 2 minutes) and then flip using a spatula. Cook the other side just until set (about 30-60 seconds). Remove the crepe from the pan and set it aside. And then repeat the process until all the crepes are made.

Step 5

Once your crepes are cooked, you can fill as desired and serve!

Step 6

Mix together the ricotta, lemon juice, zest, and honey.

Step 7

When ready to assemble, add some of the ricotta filling and strawberries to the crepes. You can also add some strawberry jam if you want to sweeten them up. Roll or fold crepes, drizzle with a bit of honey, and enjoy!