May 8, 2020
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
In medium bowl, add the milk and ricotta cheese and whisk until well blended. Add the eggs, beating between each. Add the vanilla, lemon juice, and lemon zest.
Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until combined. Don’t over mix!
Brush melted butter onto a large griddle and heat to medium. Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).
When you get bubbles, flip over and cook the pancakes on the other side. It should be a minute or two per side, and golden brown.
Top with blueberries and serve with butter and powdered sugar if desired.
Squeeze out the moisture from the spinach with a clean dish towel and set aside.
In blender, combine milk, flour, egg, 1 Tablespoon butter and salt. Blend until smooth. Strain to remove lumps if necessary. Let stand at least 20 minutes or put in refrigerator up to 12 hours to use later.
Heat a large non-stick skillet over medium heat. Add the remaining 1 Tablespoon melted butter and swirl to coat. Ladle a small scoop (about 4 Tablespoons) batter into pan to make a 7 1/2-in (19 cm) thin crepe.
Swirl to coat bottom of pan. Cook for 1 minute, or until crepe begins to curl at edges. Flip and cook for 1 minute more.
Transfer crepe to a plate. Repeat with remaining batter, adding additional butter to pan as needed.
Layer crepes between sheets of waxed paper to prevent sticking.
Spread approximately 1 Tablespoon chocolate-hazelnut spread on each crepe. Place 6 raspberries over spread and fold sides over crepe. Repeat with remaining crepes. Dust with powdered sugar and cinnamon. Garnish with mint leaves and serve immediately.