Crepes with Berries and Ricotta Cheese

This one here has become my favorite breakfasts to make on the weekends. I found it a couple of years ago on Williams Sonoma's site looking for something simple but yummie. The original recipe can be found here but I've recently changed it a little bit. Looking for other recipes for making the crepe, I came across Alton Brown's version which I like better. What I ended up doing is mixing the two together for a wonderful Sunday meal.

Crepes
2 large eggs
1 1/4 cup milk
1 cup flour
1 tsp orange zest
3 tbsp melted butter
pinch of salt

Combine all the ingredients in blender and mix well. Place the batter in refrigerator for 1 to 2 hours or you can make it the night before. This allows the bubbles to work their way out.

Cheese Filling
1 cup ricotta cheese
1 tbsp sugar

Combine in a bowl and set aside.

Berries
1 bag of mixed berries or
1 pint each of strawberries, blueberries and raspberries
2 tbsp of sugar

Combine in a separate bowl and let sit for about 30 minutes or while you are making the crepes

Making the crepes
This is the only difficult part and does take a little practice. The best part is that you can still enjoy your "Oops". Using an 8" non-stick skillet (you don't need a crepe pan) coat the bottom with some oil and get the pan nice and hot. Gently pour the batter in the middle of the pan while rolling it back and forth working the batter to the edge. Make sure you keep the crepe thin.... you will use about 1/2 cup of batter. Cook on one side until the top is no longer liquid, flip and cook the other side for another minute.

When the crepes are done, combine the cheese and berry mixture inside. Either roll the crepe or fold into a quarter. Of course you need to put a few berries on top of the crepe. Now Enjoy!