I've made crepes numerous times per the regular Food Nirvana recipe for crepes, but I never made the sweet, filled variety. That changed as of today ... I researched a variety of recipes for sweet crepes made with blueberry pie filling and sweetened ricotta cheese. This recipe is a composite of the best ideas I found, and it is superb!

These are delicious dessert crepes, and it is nice that they are also easy to make. My sweetheart and I demolished two of them quickly once we tasted them. Thus, the recipe belongs in Food Nirvana for certain.

I hope you make and enjoy these crepes.

Crepe Ingredients: (makes six, 8" diameter sweet Crepes)

1 cup of flour

1/8 teaspoon of salt

3 tbsp. of sugar

1 cup of 4% butterfat milk

4 extra large eggs or 3 jumbo eggs

1/2 cup of lukewarm water

1/2 stick of butter, melted

3 tsp. of butter, separated, for coating the inside of the skillet

1/4 cup of powdered sugar to dust on to the finished, filled crepes

Filling Ingredients: (enough to fill six, 8" diameter crepes)

15 ounces of blueberry pie filling (roughly 2/3 of a 21 ounce can of pie filling)

10 ounces of ricotta cheese (about 1 1/4 cups of ricotta cheese)

1/4 cup of honey

1/2 tsp. of vanilla extract

Pinch of salt

Pinch of cinnamon

Directions:

Add together the flour, salt and sugar in an electric mixer bowl and mix on low speed for one minute.

Add the eggs and mix on medium speed for two minutes.

Use the microwave oven to melt the half stick of butter in a small cup, then add the melted butter to the mixing bowl, then mix for two minutes.

Add the lukewarm water and then the milk to the mixing bowl gradually and continue mixing for five minutes on medium speed. Use a soft spatula to scrape down the inside of the mixing bowl halfway through the mixing to assure all ingredients are thoroughly mixed.

The point is that you want the batter to be totally uniform and runny, and the long mixing period and use of the spatula assure that all ingredients will be completely mixed. Dispense the batter into a one quart bowl to facilitate scooping out the amounts you want to pour into the skillet.

Preheat a heavy bottom skillet with a bottom diameter of about eight inches on medium low heat and melt the one teaspoon of butter to coat the inside bottom of the skillet evenly.

Note that during cooking of successive Crepes you may need to remove the skillet from the heat to avoid having a skillet that is too hot. Note also as described below that you remove the skillet from the heat each time you are ready to flip a Crepe over to cook the second side. In any event, the butter in the skillet should not be allowed to turn brown, nor should the skillet smoke. Finally, you don't need to add butter to the skillet for each Crepe. You can make two Crepes before needing to use the next one teaspoon of butter.

Use a 1/3 cup measuring cup to pour batter for the first Crepe into the skillet. If necessary add a bit more batter so that you cover the entire bottom surface of the skillet. Also, if necessary you can tilt the skillet slightly to cause even batter distribution.

Cook for one to one and one half minutes, then remove the skillet from the heat. The top of the Crepe will be uncooked but will not have much if any runny batter on it.

Use a narrow, long bladed hard spatula to get underneath the Crepe, starting from under one edge and going across and underneath the center of the Crepe, then lift it from the skillet and flip it over onto the uncooked side in the skillet.

Cook for about one minute, or perhaps a bit more time if the skillet cooled too much during flipping, then lift the skillet and tip it and let the completed Crepe slide from the skillet onto a paper plate. If necessary you can use the spatula to assist in that process.

Repeat the above cooking instructions for the rest of the batter, adding and melting another teaspoon of butter in the skillet each time two Crepes have been made.

Stack the Crepes on top of each other as they are cooked. Then let them cool to close to room temperature.

Add the honey to the ricotta cheese and mix well.

Add the vanilla extract, the salt and the cinnamon to the honey and cheese mixture and mix well.

Fill each crepe with about 1/4 to 1/3 cup of blueberry pie filling and 1/4 cup of the sweetened ricotta cheese, creating lines of each beside each other midway between the center and an edge of the crepe.

Roll up each crepe and dust it with powdered sugar.

Enjoy!