To make the crepes, beat four eggs in a medium-size mixing bowl.
Stir in one-quarter cup of water and one-quarter cup of milk.
In a separate bowl, sift together one-half cup of Bisquick with one and one-half teaspoons of sugar.
Add the dry ingredients into the wet ingredients and mix well. Stir in two tablespoons of melted butter and continue mixing until smooth.
Chill the mixture for one hour. Heat a non-stick skillet over medium heat. Pour a one-quarter cup of batter into the center of the pan. Cook until the edges are brown and gently flip with a spatula. Continue cooking for an additional thirty seconds. Transfer to a plate and repeat with the remaining batter.
To prepare the filling, combine two cups of ricotta cheese, two beaten eggs, lemon juice, lemon zest, and one-third cup of granulated sugar.
Divide the filling among the crepes and roll them up into a cigar shape.
Preheat the oven to 350 °F. Grease a baking dish with one tablespoon of butter.
Transfer the crepes to the dish and bake for twelve minutes.
Serve with maple syrup and enjoy.