Whisk together eggs, milk, water, ricotta cheese, melted butter, agave syrup, vanilla extract, flour, salt, and poppy seeds until smooth.

Heat a non-stick skillet over medium heat and melt a small amount of butter.

Pour a ladleful of batter into the skillet, tilting to spread it evenly. Cook until edges lift, then flip and cook until golden.

Mix lemon juice, agave syrup, salt, melted coconut oil, ricotta cheese, heavy cream, vanilla extract, and lemon zest until creamy.

Lay each crepe flat and fill generously with lemon ricotta mixture. Fold or roll and serve immediately.