Don't these sound delectable?!

Blueberry Lemon Ricotta Crepes D. Rattray (on About.com)

Ingredients:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup ricotta cheese
• 1 egg, beaten
• 1/3 cup powdered sugar
• Finely grated zest of 1 lemon
• 2 teaspoons lemon juice
• 1/2 cup fresh blueberries
• 2 to 3 teaspoons melted butter
• 1 tablespoon granulated sugar combined with 1/2 teaspoon cinnamon

Preparation:

Crepes: In a blender, blend 2 eggs with milk. Add the flour, 2 tablespoons melted butter, and 2 tablespoons sugar, salt, and vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.

To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.

Heat oven to 350°. Butter a 9x13-inch baking dish or spray with cooking spray.

In a bowl, gently combine the ricotta with the beaten egg, powdered sugar, lemon zest and juice. Fold in blueberries. Spoon about 2 tablespoons of the cheese mixture on a crepe; roll up gently, burrito style, tucking ends in to keep the filling from leaking. Arrange the filled crepes in the prepared baking dish; brush with butter, sprinkle with cinnamon sugar, and bake for 20 minutes.