Place all the ingredients in a blender and blend until smooth. If you don’t have a blender, whisk the eggs, milk, honey, and vanilla paste together in a bowl till smooth. Add the flour and whisk to combine. Whisk in 2 tablespoons of the melted butter. Make sure batter is very smooth. Cover and place in the refrigerator for at least an hour to allow all the air bubbles to settle.
Heat crêpe pan on high.
When heated, use a clean dish cloth to wipe with butter. Do this between making each crepe too.
Pour about 1/2 - 2/3 cup batter onto crepe maker and immediately use the spreader in a clockwise circle to spread batter. I messed it up the first time so don't worry if you do too. It takes a little practice to get it right! Watching the video posted above will help.
Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and flip again, fold crepe in half and remove from crepe maker, fold again. Set crepe on plate, top with berries, ricotta cheese, lemon zest and sliced almonds.