Another kind of pancakes. This time with filling which has seasoned with pepper. I agree with Evelin – lemon and pepper are a combination magnifico. If you don’t like dishes with a lot of pepper – just be careful with pepper and taste the filling before adding all the seasoning.
If you have a food processor, a blender or a hand mixer, you are lucky. With any of those gadgets you’ll be able to prepare this dish super quickly. No stirring and mixing with your hand, just pushing the button (off topic – I just love my blender). So anyways, I was even that lazy that used the blender to mix the crêpes’ batter. But you see – it was a weekend morning and I was terribly hungry. Excuses, excuses…
Anyway. For the crêpes, just use the kind of recipe you have used to use. I have yet to find my very special fool-proof recipe, so I keep testing every time. This wasn’t very bad actually, I got nice and thin crêpes, just the way I like them. And exactly the amount I was aiming for – 5 crêpes. So I just write it down for myself to remember. 
# Combine all the ingredients in a blender and process for about 30 seconds, until smooth. Chill for at least 30 minutes during which you can prepare the filling and the sauce.
For the filling I used 250 g of ricotta, which was maybe a bit too much for five crêpes. Maybe next time I would use 175-200 g max. But you never know, one can not forecast how hungry she will be the next time she’ll prepare those crêpes…But in any case, here’s the recipe I used:
250 g ricotta 3 tbsp honey 1 tbsp ground black pepper 2 tbsp lemon juice 2 tbsp grated lemon rind
# Extra simple to prepare with a gadget – just combine everything and blend to smooth. Taste and adjust seasoning to your liking. Don’t make it too sweet, because the sauce itself is already pretty sweet. The filling can be made ahead of time as well, just keep it in the fridge until serving.
For the sauce you’ll need:
a handful of redcurrants 50 ml water 1.5 tbsp sugar 1 tsp ground ginger 1 tbsp cornstarch + 2 tbsp cold water# In a medium saucepan, combine currants, water, sugar and ginger. Bring to boil.
# In a separate bowl mix water with cornstarch and add to the sauce. Boil for about 1 minute and remove from heat.
# I suggest to keep it in warm and bring to boil again just before serving.
# When all that is done, you should be ready to prepare the crêpes. Keep them warm until serving.
And now a bit about the serving. The way I did it was the following: when the last crêpe was on the frying pan, I placed the serving plates into the microwave oven for about 40 seconds, just to warm them up. You know, warm plates keep the dish warm as well.
For rolling I used another plate: just placed a crêpe on a plate (which does not have to be warm as this will go quickly), spread about 2 tbsp of the filling to my side of the crêpe and started rolling, also from my side of the crêpe. If you place the filling in the centre, it is not that easy to get nice rolls. But I guess you know it already anyway. So, when you have the roll ready, place it to the warm serving plate. Do the same with all the other crêpes. Easy as that. As I had 5 crêpes, I halved the last roll. To be fair and equal.
And then I poured the rolls over with the hot sauce. And served immediately, otherwise there is no point in warming the plates.
J had a few bites and then went to the kitchen, brought a banana and sliced it next to the the crêpes. A good idea. But I liked it even without the banana. Especially this lemony-peppery filling, which, using Evelin’s words, leaves the mouth sighing warmly in the most pleasant way possible.
Yesterday I found out that Susan is planning to hold a tribute to pancakes, hosting a deliciously sounding “Pancakes on Parade“. I think my crêpes would fit in perfectly. This will be my first ever food blog event, whopee 
