Place ingredients into a blender in the order listed. Blend until smooth, scraping sides as you go. Cover and refrigerate 1-2 hours. (I skipped the refrigeration and just strain out any lumps.)

To fry crepes, heat a skillet over medium high heat. Be sure to choose one that holds heat well that you can hold comfortably with one hand. Cast iron is great for this. (I have a special non-stick crepe pan.) Pour in about ½ teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}. Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes. Cover cooked crepes with foil to keep warm.

For the Lemon Ricotta filling, whip all listed ingredients together in food processor until smooth.

To serve, fill warm crepes with filling and roll or fold together. Top with powdered sugar, if desired.