Gluten Free Lemon Crepes

Ingredients:

For the  Crepes:
• 2 large eggs
• 1 1/2 cups non-fat (or rice) milk
• 1 cup Carla's Gluten-Free All-Purpose Flour Blend Recipe
• 1/8 teaspoon salt
• 3 Tablespoons butter, GF margarine or Earth Balance), as needed, for coating pan
• 1 Tablespoon granulated sugar (or sugar-free substitute of choice) (optional)
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon lemon zest (peel only, no pith)
• 1/4 teaspoon fine sea salt (optional for sweet crepes)
For Sweetened Ricotta (Optional):
• 1 cup gluten free ricotta cheese (optional)
• 1 Tablespoon honey, plus more for serving (optional)

Instructions:

To Make the Gluten Free Crepes:
1. Add all ingredients to a blender. Pulse until smooth. Refrigerate batter until to allow the bubbles to pop, about 60 to 75 minutes. You can make the batter up to two days in advance.
2. Melt butter in a 9-inch, non-stick skillet over medium heat.
3. Pour 1/4 cup of batter in the center of the pan and quickly swirl it around to coat the entire pan. (If it doesn't coat the entire bottom, your batter is too thick.) Increase heat to medium-high. Cook the batter until it sets on top and the bottom is golden brown is spots. To turn it over, shake the pan until a small area of the skillet shows. Using a spatula, turn it over. Cook until the crepe is golden brown on the second side, about 20 - 30 seconds.
4. Reduce heat to medium and continue making additional crepes as directed above. Adjust temperature as needed.
To Make the Ricotta Filling:
5. Whisk the ricotta and honey together. Serve the ricotta as a filling or on the side of the crepes.
6. Fold the crepes as you would an enchilada; or fold them in half and then half again.

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