Preparing Poppy Seed Crêpes with Tangy Lemon Curd and Ricotta is straightforward. Follow these easy steps:

1. Make the Batter: In a medium bowl, whisk together the flour, poppy seeds, sugar, and salt. In another bowl, combine eggs, milk, melted butter, and vanilla. Gradually add the wet ingredients into the dry, whisking until smooth.

2. Chill the Batter: Cover the crêpe batter and let it rest in the refrigerator for 30 minutes. This step helps the crêpes become more tender.

3. Cook the Crêpes: Heat a non-stick skillet over medium heat. Pour about ¼ cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 2-3 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute. Transfer to a plate and repeat with the remaining batter.

4. Prepare the Filling: Mix the ricotta cheese and a few tablespoons of lemon curd in a bowl. Adjust sweetness to taste if desired.

5. Assemble: Lay a crêpe flat and spread a layer of the ricotta-lemon mixture on one half. Fold the crêpe over and drizzle with additional lemon curd. Repeat for remaining crêpes.