Combine 2 eggs, 3/4 cup milk, 1/2 cup flour, 2 teaspoons each sugar and melted butter or margarine and dash salt; beat until blended. Heat a lightly greased 6 to 7 inch skillet over medium-high heat. Add 2 tablespoons batter; tilt skillet to spread batter. Cook about 30 seconds or until lightly brown; turn and cook on second side. Repeat with remaining batter.
Makes about 8 crepes.
Combine 2 tablespoons sugar and cornstarch. Drain fruit; reserve syrup.
Add water to reserved syrup to equal 1 cup; add to sugar mixture with 1/4 teaspoon lemon peel.
Cook and stir until thickened; boil 1 minute longer.
Add almond extract and fruit.
Combine ricotta cheese with remaining 2 tablespoons sugar, cinnamon, and remaining 1/4 teaspoon lemon peel.
Spoon 2 tablespoons filling onto each crepe; roll up. Place seam-side down in 12 x 7 1/2 x 2 inch baking dish. Brush tops of filled crepes with butter.
Bake, loosely covered, at 325 degrees for 15 minutes.