Blueberry Crepes with Vanilla Ricotta Cream

Sponge cake, 4 eggs, 100 ml milk and 1 tbsp. flour. Bake the dough very thinly in oil to the end and fill a cream of ricotta, scraped vanilla bean, juice of a lemon, a pinch of salt, honey and powdered sugar into the pancakes. Arrange the filled crêpes on a plate, form over them blueberries caramelized in white sugar, dust with powdered sugar and garnish with a fresh mint leaf.

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