For The Ricotta:
1 gallon whole milk
2 cups heavy cream
1 tbsp salt
Pour milk, heavy cream & salt into a pot then turn on high heat.
Juice the lemons.
When the milk & cream mixture come to a boil add the lemon juice.
Stir in lemon juice until the milk has curdled.
Strain through cheese cloth hanging over a bowl & let strain for 30 minutes.
Remove from cheese cloth & store in an air tight container for up to 5 days.
For The Crespelle:
1 1/2 cups 00 flour
1/2 tsp salt
1/4 cup sugar
2 cups milk
Pour flour into a mixing bowl.
Crack eggs into flour.
Add salt, sugar & milk then whisk all together.
Heat a 6-inch, nonstick pan until hot and brush with olive oil. Reduce heat to medium and pour 1 1/2 to 2 tablespoons batter into the pan. Cook 30 to 40 seconds, until pale golden, and then flip. Cook on other side 20 seconds and remove to a plate. Continue the process until all the batter has been used, yielding between 17 and 19 crespelle. Fill each crespelle with 3 tablespoons of the cheese mixture and fold in half. Continue filling crespelle until all are full.
For The Red Wines Strawberries
2 lbs strawberries
2 cups sugar
2 tsp salt
1 cup fruit forward red wine
Slice all strawberries & place into mixing bowl.
Pour sugar & salt then mix to coat all the strawberries.
Pour red wine over the strawberries and let marinate for 2 hours.
Serve in wine glass to pour over the Crespelle