Crepes with berries and farmer's cheese

This is a Williams Sonoma recipe. I can honestly say, I have not eaten more tasty crepes than these. What makes them so special, in my opinion, is the lemon or orange zest that you add to the batter. While baking the crepes, your kitchen will surely smell heavenly! Trust me!

Ingredients:

• 1 cup milk
• 1 egg
• 1/2 cup plus 1 tbsp 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 tbsp granulated sugar or to taste
• 1 cup ricotta or farmer's cheese
• 4 to 6 tsp unsalted butter
• confectioners' sugar for dusting

In a blender combine milk, egg, flour, salt, oil and zest. Blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours. (I added a little sugar to the batter as well.)

In a large bowl combine the berries, lemon juice and 2 tbsp sugar. In another bowl combine the cheese and remaining 1 tbsp sugar. ( I added here also some of the lemon and orange zest, sorry, just couldn't help it !) Set aside.

In a crepe pan over medium heat melt 1 tsp butter to coat the pan evenly. Pour 1/3 cup of the batter, spread with a spatula. Cook until golden, flip, cook 1-2 minutes. Transfer to plate. Make the 4-6 crepes.

Cover half of crepe with cheese mixture and fold into quarters. Top with berries and dust with confectioners sugar. Serve immediately!!!