Lemon Ricotta Bundles with Blueberry Sauce

Description
Contributed by Catsrecipes Y-Group
 * Serves 6

Lemon Ricotta Filling

 * 15 oz container ricotta
 * 3 tbs confectioner's sugar
 * ½ tsp lemon zest
 * 1 tbs lemon juice
 * ½ tsp vanilla

Crêpes

 * 2 large eggs
 * 1 cup milk
 * ½ cup flour
 * 2 tbs butter, melted
 * 2 tbs sugar
 * 1 tsp vanilla

Blueberry Sauce

 * 3 cups blueberries
 * ⅓ cup sugar
 * 2 tbs lemon juice
 * ¼ tsp cinnamon
 * ¼ tsp lemon zest

Extras

 * 1 roll green apple fruit by the foot
 * sixteen 7 inch squares of wax paper.

Directions

 * 1) Mix filling ingredients in a bowl until blended.
 * 2) Scrape into a sieve set over a bowl, cover and refrigerate 6 hours.
 * 3) Combine crepe ingredients in a blender, process until smooth.
 * 4) Cover, refrigerate 1 hour.
 * 5) Coat a skillet with nonstick spray and heat it.
 * 6) Add 2 tbs crepe batter, tilt skillet until batter covers bottom.
 * 7) Cook crepe until lightly brown on bottom, flip crepe over, cook 30 seconds.
 * 8) Slide crepe onto a square of wax paper.
 * 9) Repeat with remaining batter.
 * 10) Bring 2 cups of blueberries and remaining sauce ingredients except zest to a boil in a saucepan.
 * 11) Cook until berries release their juices.
 * 12) Transfer mixture to a blender and puree, scrape through a sieve to remove seeds.
 * 13) Stir in zest and reserve.
 * 14) Unroll fruit by the foot and cut in twelve 8 inch long ¼ inch wide strips.
 * 15) Place a rounded tbs ricotta filling in center of each crepe.
 * 16) Gather up edges to form a bundle and tie with a strip of fruit by the foot.
 * 17) Make 11 more bundles.
 * 18) Place 2 bundles on each plate.
 * 19) Spoon ¼ cup sauce around bundles and sprinkle with some of the remaining blueberries.
 * 20) Dust with confectioners sugar.
 * 21) Serve immediately.