QUICK and EASY Mother's Day Crêpes in bed!

A super elegant, not hard Crêpe recipe that will knock Mom's socks off. Crêpes with Maple Lemon Ricotta Filling and Chia Seed Raspberry Jam

Chia Seed Raspberry Jam

3 packs of 6-ounce fresh raspberries

2 Tbsp chia seeds

2 Tbsp sugar

Juice of ½ of lemon

Combine in a pot and cook over medium low for 10 to 15 minutes. Stirring and mashing fruit as you go. May need to add additional water to get the desired consistency. Let cool and serve. Can be kept in the refrigerator for up to 3 weeks

Crepes

1 Cup Flour

1 Cup Milk

2 Eggs

2 Tbsp butter melted

Combine the first 3 ingredients and whisk until smooth. Add butter. Whisk again to combine. Set aside to rest for a minimum of 5 minutes.  Spray a nonstick pack with cooking spray.  Pour about ¼ cup batter onto pan and tilt to shape into a circle. Flip after 1 minute. Repeat with remaining batter. Make 6 to 8 crepes

Ricotta filling

1 cup ricotta cheese

Juice of ½ a a lemon

2 Tbsp maple syrup

Combine all ingredients in a bowl and set aside

To assemble crepe

Place Crepe on a plate, add about 2 tbsp of ricotta filling and 2 tablespoons raspberry jam. Fold over.  Top with powdered sugar, jam or whip cream as desired.