Raspberry & Ricotta Crêpes with Fresh Berries

I’ll never forget my first crêpe: it was sophomore year, and my high school French teacher, Ms. Baysinger,  brought a burner to class and taught us how to make the the classic version that we stuffed full of nutella and whipped cream. I remember feeling so sophisticated as I swirled the batter in the pan, yielding a perfectly thin pancake-like dessert, and one bite inspired dreams of Paris (it would be another two years before my mom and I would actually make the trip, and one of our first stops was a crêpe café in Montmarte.) With Valentine’s Day on the horizon, I thought it would be the perfect time to dust off the crêpe pan hiding in my lower kitchen cabinet and treat the fam to a build-your-own crêpe station, perfect for V-Day breakfast (or lunch, dinner, or dessert.) It was so much fun that now I’m dying to experiment with ...see the slideshow here

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