Lemon Ricotta Crepes with Blueberries and Fresh Bananas Recipe

Ingredients

• CREPES:
• 1 1/3 cups all-purpose flour
• 1 large pinch salt
• 1 3/4 cups milk
• 2 large eggs
• 10 tbs (1 1/4 sticks) butter, melted
• Butter for cooking the crepes
• FILLING:
• 1 (15oz) container ricotta cheese
• Finely grated zest of 1 lemon
• 1/4 cup powdered sugar
• 1 large egg
• BLUEBERRY SAUCE:
• 2 tbs unsalted butter
• 2 pints blueberries
• 3/4 cup granulated sugar
• 1 tsp cornstarch
• Juice of 1 lemon
• OTHER:
• 2 ripe bananas, quartered lengthwise into long spears