Ingredients

• 1 cup mixed berries
• 2 tsp brown sugar, packed
• 1 tsp lemon juice
• 2/3 cup evaporated milk
• 2 tsp sugar
• 1 tsp unsalted butter, melted
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 tsp cinnamon
• 1/3 cup ricotta cheese

Directions

1. Gently toss together berries, brown sugar, and lemon juice; set aside.

2. to make crepes: beat the egg, evap milk, sugar, butter and salt in large bowl. Whisk in flours and cinnamon until smooth.

3. Spray 8-in nonstick skillet and set over med heat. Wehn a drop of water sizzles, pour in heaping 2 tbsp of batter, tilting skillet to coat the bottom evenly. Cook until set on bottom, about 30 seconds. Turn and cook until lightly browned, about 10 sec longer. Slide crepe onto sheet of wax paper. Repeat to make 8 crepes, stacking between wax paper.

4. Spread 2 tsp ricotta in middle of each crepe and top with 2 tbsp of berry mixture; roll up each crepe.

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