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1. To make the whipped ricotta:
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2. Put the ricotta cheese, cream cheese, lemon juice and zest, vanilla extract, sugar and honey into a small food processor. Blend until smooth, creamy and well combined.
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3. Transfer to a small bowl, cover and refrigerate for at least 2 hours.
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4. To make the crepes:
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5. Place all of the crepe ingredients in a blender and blend until well combined.
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6. Refrigerate the batter for at least one hour to allow the flour to hydrate. Don't skip this, and the longer you can allow it to refrigerate the better.
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7. To cook the crepes:
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8. Lightly spray a crepe pan (or a small saute pan) with cooking spray and heat to medium heat.
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9. Pour a scant 1/4 cup of the batter in the middle of heated pan, swirling around so that the batter goes all the way to the outside of the pan.
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10. Cook until the outside edges become lightly crisp and just begin to roll from the sides, and the underneath is golden brown, about 1 minutes.
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11. Gently flip (I used a crepe lifter and then flipped quickly with my fingers so I didn't burn them) and then cook an additional 30-40 seconds on the other side. Remove the cooked crepe to a plate or a baking tray (see note). Repeat cooking the remaining batter.
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12. To make the strawberry sauce:
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13. While the crepes are cooking combine the strawberries and sugar in a large pan on medium heat. Cook until the strawberries begin to soften, about 5-6 minutes, stirring occasionally.
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14. Once the strawberries are soft, slightly mash with a fork. Don't mash too much, as you want some texture.
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15. Boil an additional 5-7 minutes, until the sauce reduces and slightly thickens.
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16. To serve:
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17. Fill each crepe with the ricotta filling, roll it up and top with strawberry sauce.
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18. Serve fresh and hot.
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Note: While you cook all of them, you can store the finished crepes in an oven preheated to 200 F to keep warm. Or you can place them on a plate and cover with the kitchen towel.
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Crepe batter adapted from a whole wheat crepes recipe that I found at foodonthetable.com.
