Poppy Seed Crêpes with Tangy Lemon Curd and Ricotta

Lemon Curd

3 eggs

3/4 cup freshly squeezed lemon juice

1/4 cup agave

3 tablespoons melted coconut oil

Zest of one lemon

Crêpes

1 cup all-purpose flour

1/4 teaspoon salt

3/4 cup skim milk or almond milk

1/2 cup water

2 extra large eggs

2 tablespoons melted unsalted butter

1 1/2 tablespoons poppy seeds

1 tablespoon freshly grated lemon zest, plus more for garnish

1 1/4 cup ricotta cheese

Directions

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