Steps
- Measure 2 teaspoons of vanilla extract and 2 pinches of salt. Blend half of each with 4 large eggs, 1 cup of all-purpose flour, ⅓ cup of granulated sugar, ¾ cup of milk, and ¼ cup of water until smooth.
- Heat a lightly oiled 10in / 25cm nonstick skillet over medium heat. Swirl in ⅓ cup of batter and cook for 60-75 seconds, until the surface is dry and the underside golden; do not flip.
- Transfer to a plate and repeat, separating the crêpes with parchment. Mix 1 cup of low-fat ricotta, 225g of cream cheese, ¼ cup of granulated sugar, 1 large egg yolk, 2 teaspoons of fresh lemon juice, and the remaining vanilla and salt.
- Place 3 tablespoons of filling near the lower edge of each crêpe. Fold the bottom over, tuck in the sides, and roll into a closed parcel.
- Heat ¼ cup of grapeseed oil in the skillet over medium heat. Fry the parcels seam-side down in batches for 1½-2 minutes per side, until crisp, golden, and the filling is set.