Prepare the crêpe batter. Mix the ricotta cheese with sugar, honey, juice of one lemon and vanilla sugar. Dissolve the nut-nougat cream on a hot water bath.
Finish baking one crêpe, spread half of it with the cheese cream and roll it up. Cut this roll into several pieces. Then spread with the nut-nougat cream and dust with fine sugar. .
Tip: Always use organic lemons for cooking, if possible!
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