Crepes
2 cups flour
1/2 teaspoon salt
3 teaspoons sugar
1 3/4 cups milk
4 large eggs
1/2 teaspoon vanilla extract
6 tablespoons butter melted, divided use
Filling
1/4 cup granulated sugar
16 ounces full-fat ricotta
2 tablespoons lemon juice
1/8 teaspoon salt
Garnish
1/2 cup fresh blueberries
lemon wedges
Place the flour, salt, and sugar in a large bowl and mix with a fork.
In another bowl, whisk together the milk and eggs. When the texture is uniform, add the vanilla extract and 4 tablespoons of melted butter. Stir to combine.
Pour half of the milk mixture over the flour and stir to make a paste. Once incorporated, add the rest of the milk and stir to create a very thin batter.
Cover and refrigerate for at least 30 minutes or up to 48 hours.
Heat a 10-inch nonstick skillet over medium heat. Brush the skillet with a thin layer of melted butter.
Pour about 2 ounces of batter (1/4 cup) into the pan. Swirl the pan until the batter has spread evenly into a round shape, using a spatula if necessary. Cook the crepe until just set, about 30 seconds. Do not let the edges brown. Flip and cook for another few seconds. Remove the crepe from the pan and repeat with the remaining batter.
To make the filling, pulse the granulated sugar in a blender for about 30 seconds. This offers more structure to the filling than powdered sugar. Add the ricotta, lemon juice, and salt and pulse a few times to combine.
Place 2 to 3 tablespoon of filling in the center of each crepe. Roll up the crepes. Place 2 or 3 filled crepes on each plate. Garnish with fresh blueberries and a lemon wedge.