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This recipe was uploaded by eakonom
In the meantime cut the figs into quarters.
To prepare the ricotta filling, crumble it into a small bowl and mix in the yoghurt, sugar and vanilla extract.
Now make the crepe butter. Sift the flour into a large bowl, make a well in the centre and break an egg into it. Gradually incorporate the flour into the egg using a wooden spoon. Add the sugar, vanilla and salt and then incorporate the milk, little by little, by slowly pouring it into the centre of the batter. Cover the bowl with a clean cloth and leave to rest for at least 1 hour (overnight if possible).
Grease a frying pan with a knob of butter and pour in a small ladle full of the batter. Tilt the pan from side to side so that the base is evenly coated (this will make a very thin crêpe). Cook the crêpe for 1 minute until the edges begin to brown. Flip it over to cook the other side.
Now put the fig quarters on one side and spread the ricotta mixtue on the other side of the crepe. Fold it together and pour over the lemon sirup on top
The crepe recipe comes from http://www.tourismebretagne.org/eng/tasty-brittany/flavour/crepes/recette.cfm , as I never new the exact recipe (I was always doing it roughly)... and as they come my French friend always reminded me that they come from Bretagne I thought this should be the best one to follow, so hope it will work for you ;)