In a large bowl, combine the eggs, milk, melted butter, 2 tablespoons sugar, juice of 1 lemon, and vanilla. Mix until smooth. Add the flour and mix just until smooth. Cover and let sit at least 20 minutes, preferably 2 hours.
In a food processor, combine the ricotta, remaining sugar, and remaining lemon juice. Blend until smooth.
Heat a crepe pan or nonstick skillet. Grease with butter. Pour a ladle of the crepe batter into the pan and tilt the pan in all directions to distribute well.
Cook 1-2 minutes, then flip to cook another 1-2 minutes, until golden around the edges. Repeat with remaining batter.
Stack the crepes onto a plate to serve with whipped lemon ricotta, fruit preserves, and Vita Ice Strawberry Lemonade for a complementary refreshment!
