In a large mixing bowl beat the eggs and add 3 tablespoon of melted butter. Incorporate well.

Add the warm milk and the Hefeweizen, gently whisk together and begin adding the flour, ¼ cup at a time while gently whisking.

Add a pinch of salt and continue whisking until the resulting batter becomes smooth and silky, with the consistency of heavy cream.

If you have the time, let the batter rest refrigerated for about an hour. If not, proceed with making the crepes.

Heat a non-stick pan over medium high heat. (Recommend using a smaller pan 6 to 8 inches in diameter).

Melt the rest of the butter (5 tbsp) and use about 1 ½ to 2 teaspoon to make the first crepe, then between ½ teaspoon and 1 teaspoon for each consecutive one (depending on your pan size).

Add melted butter to the heated non-stick pan, swirl it around to grease the whole surface and pour enough batter to cover just over ⅓ of the center area of the pan, then promptly swirl the batter around to completely cover the pan's bottom. Add a little more batter if needed.

Cook for about 2-3 minutes, until the edges begin to brown and you can slide the crepe around the pan. Flip the crepe onto the other side and cook for another minute. Slide the cooked crepe onto a platter and proceed with the next one. (Optional: insert parchment paper in between crepes).

Keep the stack of cooked crepes near the stove to keep them warm.

For the filling, blend the ricotta cheese with the blueberries and the confectioners sugar. Carefully fold in half of the lemon zest.

Using a spoon spread filling over one side of each crepe, add a few fresh blueberries and roll in the shape of a flute. Arrange filled crepes on a platter, dust with confectioners sugar and sprinkle the remaining lemon zest. Garnish with lemon slices for visual effect. For best results, serve immediately.