1. In a food processor or blender, puree milk, both flours, eggs, 1 teaspoon granulated sugar, and 3/4 teaspoon salt until smooth, about 30 seconds. Refrigerate at least 2 hours and up to 1 day.

2. When ready to cook, bring cherries, water, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt to a boil in a medium heavy-bottomed saucepan over medium. Reduce heat to low and simmer, scraping bottom and sides of pan and mashing cherries frequently, until mixture is very thick, 8 to 10 minutes. Remove from heat and let cool slightly, then stir in lemon juice and brandy and cover to keep warm. Process ricotta, cream, confectioners' sugar, and lemon zest in food processor until smooth, 1 to 2 minutes; set aside.

3. Whisk batter to recombine, then heat a large nonstick skillet over medium-low and lightly brush with butter. Add 1/3 cup batter, then tilt and swirl pan until bottom is coated. Cook until edges are dry and center begins to bubble, 1 to 2 minutes. Gently loosen sides with a rubber spatula and carefully flip with fingers or tongs; cook until bottom is dry, about 1 more minute. Transfer to a large plate and repeat with remaining batter, brushing pan with more butter as needed and adjusting heat if crepes are browning too quickly.

4. To serve, spread 2 tablespoons ricotta mixture over half of one crepe, then drizzle with 3 tablespoons cherry sauce. Fold into quarters and transfer to a platter; repeat with remaining crepes and fillings. Dust with more confectioners' sugar and serve with remaining sauce on the side.

Source: Hannaford fresh Magazine, March-April 2021