Lemon Ricotta Crepes with Blueberries and Bananas by Tyler Florence
INGREDIENTS
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1 1/3 cups all-purpose flour
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1 large pinch salt
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1 3/4 cups milk
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2 large eggs
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10 tbsp (1 3/4 sticks) unsalted butter, melted plus a little more for cooking crepes
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1 (15-oz.) container ricotta cheese
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Finely grated zest of 1 lemon
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1/4 cup confectioners' sugar
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1 large egg
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2 tbsp unsalted butter
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2 pints blueberries
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3/4 cup granulated sugar
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1 tsp cornstarch
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juice of 1 lemon
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2 ripe bananas, quartered lengthwise into long spears
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