Mother's Day is all about showing Mom gratitude for her countless efforts. Believe it or not, but showing up to help her make breakfast will bring a smile to her face and fill her heart with warmth. This year, make The Butter Table's incredibly tender and special Olive Oil Crepes. There's no doubt that they gain some of their tenderness from the joyful environment from which they come.

OLIVE OIL CREPES WITH HONEY RICOTTA AND FRESH STRAWBERRIES

Serves 4

INGREDIENTS

For the Crepes:

▢ 2 large eggs
▢ 1/2 cup water
▢ 3/4 cup milk
▢ 3 tbsp EVOO
▢ 1 tbsp lemon zest
▢ 1 tbsp sugar
▢ 1 cup all-purpose flour
▢ 1/8 tsp Lemon Salt

For the Honey Ricotta Filling:

▢ 1 cup ricotta cheese
▢ 2-3 tbsp Sulla Honey, to taste
▢ 1/4 tsp Lemon Salt
▢ zest of 1 lemon 
▢ juice of 1/2 lemon

For Serving:

▢ Strawberries, hulled and cut

DIRECTIONS

1. Begin by preparing the crepe batter. In a large mixing bowl, whisk together the eggs, water, milk, lemon zest, and olive oil until well combined. 
2. add the sugar, flour and lemon salt. Whisk until the batter is smooth. Let the batter rest for about 30 minutes at room temperature to allow the flour to absorb the liquid, which helps the crepes become tender. 
3. When you're ready to cook the crepes, heat a non-stick frying pan over medium heat. Lightly brush the pan with a little olive oil. 
4. Pour a small amount of batter into the center of the pan; tilt the pan with a circular motion so that the batter coats the surface evenly. 
5. Cook the crepe for about 1 to 2 minutes, until the bottom is light golden. Loosen with a spatula, turn, and cook the other side. Transfer to a plate and repeat with the remaining batter. 
6. Make the Honey Ricotta Filling by combining the ricotta cheese, honey, lemon salt, lemon zest and lemon juice in a bowl. Mix thoroughly until well combined and creamy. 
7. Assemble the crepes by spreading each crepe with a generous amount of honey ricotta filling. Fold into quarters or roll them up. Place a few sliced strawberries inside with the filling or on top of the folded or rolled crepes. 
8. Serve garnished with additional lemon zest, a drizzle of honey, and perhaps a light dusting of powdered sugar if desired. Serve immediately. 
9. Mangiamo.