Mix the dry ingredients in a small bowl and stir to combine.

Whisk the wet ingredients together in a medium mixing bowl (or a blender)

Add the dry ingredients and whisk together until smooth.

Place in the fridge for an hour, up to two days.

After the standing, stir to re-mix the crepe batter.

Grease a 9" crepe pan and place over medium-high heat.

Add 1/4 cup crepe batter to the pan and immediately rotate the pan to cover the bottom with batter.

Cook for about a minute, then flip to cook the other side.

(It doesn't take long to figure out exactly how much batter works best and to get the timing down for cooking. Reduce the heat if the crepe browns too quickly. The batter makes plenty crepes, don't fret if one tears or gets too brown on one side).

Set the cooked crepe aside and repeat until all the crepes are cooked.

Fill with lemon ricotta cream and drizzle with honey before serving.

Stir the ricotta, lemon juice, lemon zest, honey, salt and vanilla in a medium mixing bowl until well blended. Taste and adjust with more honey or lemon as desired.

Cover and store in the fridge until ready to fill the crepes.