Meyer Lemon Ricotta Crab Crepes

• 1 jar The Fresh Market Hollandaise Sauce
• 6 oz (about 1 ¼ c) lump crabmeat
• 12 oz ricotta cheese
• 1 tbsp fresh lemon juice
• Zest from 1 lemon
• 1 tbsp minced chives, plus more for garnish
• 2 tbsp chopped parsley
• Kosher salt and freshly ground black pepper, to taste
• 6 prepared crepes, such as Belgian Boys Original Crepes
• ½ c crème fraiche

Preheat oven to 350°F. Line sheet pan with parchment paper.

In medium bowl, add crabmeat, ricotta cheese, lemon juice, lemon zest, chives and parsley. Mix well until thoroughly combined and season with salt and pepper to taste.

Pour hollandaise sauce into a small saucepan and heat gently over low heat.

Remove prepared crepes from packaging and place on microwave safe plate. Microwave for 30-45 seconds until warm (this will prevent the crepes from breaking when you assemble them with filling).

Lay one crepe on plate or cutting board. Spread about 1/3 cup crab filling on one half of the crepe; fold crepe in quarters and place on prepared sheet pan. Repeat with remaining crepes. Bake 7-9 minutes until crepe filling is warm.

To serve: Place 1 or 2 crepes on a plate and drizzle with warm hollandaise sauce. Top with crème fraiche and garnish with chives. Serve immediately.