Ricotta Crepes with Bananas and Blueberries

• 2 eggs, lightly beaten
• 1 3/4 -2 cups milk (I used a combination of Coconut and Whole milk)
• 1/2 cup ricotta
• 1 banana, mashed in the skin
• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp fresh grated nutmeg
• 2 T melted butter
• 4 T sugar
• 1/4 tsp salt
• 2 T lemon juice, fresh squeezed
• 1/2 fresh blue berries

In a large bowl, combine mashed banana, 1 3/4 cup milk, eggs, ricotta, and lemon juice; whisk until smooth. Drizzle in melted butter, stir.

In a small bowl, combine dry ingredients; gently add into milk mixture, adding more milk if needed. Fold in blueberries

Heat crepe pan or small skillet; spray with non-stick spray. Ladle about 1/2 cup batter into pan, gently swirling pan from side to side to spread out the crepe batter. Cook for about 1 minute, lift gently with a fork or small spatula, or flip with a quick flick of your wrist. Cook an additional 30 seconds; move to rack to cool or plate for your son to eat!  You can also fill these with a ricotta-honey cream mixture and more berries:

In a small bowl combine 1 cup ricotta, 1-8 oz block of cream cheese (softened), 1/4- 1/2 cup honey (depending on how sweet you want your cream), 2 T milk, dash of vanilla. Mix well, fill crepe with about 2 T of cream mixture, adding more berries before folding/serving.

“We should be too big to take offense and too noble to give it” a. lincoln