Lemon Crepes With Sweetened Ricotta
The great news about this recipe is that the batter can be made up to one day ahead of time. The even better news: the crepes taste tenderer the longer the batter sits. Which means making them ahead actually improves their flavor. You can do most of the other recipe prep ahead of time, too, including slicing the lemon, making the lemon syrup, and whipping up the lemon-honey ricotta. Just be sure to store each component in the refrigerator tightly covered in plastic wrap. So when it comes time for dessert, all you have to worry about is cooking up the crepes themselves.