Meyer Lemon And Raspberry Crepes Food

CREPES WITH WHIPPED MEYER LEMON RICOTTA

Steps:

• Prepare the Crepe Batter: Whisk the flour, salt, and lemon zest in a medium bowl. Add the eggs and egg yolk and whisk until smooth. Slowly pour in the milk, whisking continuously until all of the ingredients have been incorporated. Whisk in the melted clarified butter.
• Cover the bowl with plastic wrap and rest the batter in the refrigerator for at least 30 minutes or alternatively, overnight or up to 48 hours if preparing the batter ahead.
• Heat clarified butter in a small non-stick pan over medium heat. Once the butter begins to sizzle just slightly, add a small ladle of crepe batter. Working quickly, tilt the pan in all directions to swirl the batter and create as thin a layer as possible. Allow the crepe to cook until the edges just begin to turn golden brown, roughly 2 to 3 minutes, adjusting the heat if necessary. Using a small offset spatula and your hands, flip the crepe. Cook briefly on the other side until golden brown.
• As you work, place the crepes between layers of parchment paper on a half sheet pan and keep warm in a 200°F (90°C).
• Prepare the Whipped Ricotta Topping: Combine the ricotta, powdered sugar, zest, and lemon juice in the bowl of a mini food processor. Pulse for 10 to 15 seconds until smooth. Set aside. In a separate bowl, whip the cream until it reaches soft peaks. Fold the whipped cream and ricotta mixture together.
• Assembly: Dust each warm crepe layer with powdered sugar and sprinkle lightly with Meyer lemon juice. Roll loosely. Top with a dollop of whipped Meyer lemon ricotta. Garnish with additional zest and powdered sugar, as desired. Serve with Meyer lemon wedges.

RASPBERRY FILLED CREPES

Steps:

• Fresh raspberries and vanilla sugar, recipe follows
• For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
• In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
• For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
• Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
• Vanilla Sugar:
• Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
• Yield: 2 cups

MEYER LEMON CREPE CAKE

Steps:

• Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
• Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
• Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
• Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

LEMON CREPES

Steps:

• Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until butter is completely melted.
• Whisk together flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in butter mixture. Pour batter through a fine sieve into a bowl; discard lumps. Transfer batter to an airtight container; refrigerate at least 2 hours (or overnight).
• Preheat oven to 200 degrees. Lightly coat a 6-to 7-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour 2 to 3 tablespoons batter (depending on size of pan) in center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges of crepe turn golden and center is dry, about 45 seconds. Flip crepe; cook until underside is brown in spots, about 45 seconds more.
• Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat process with remaining batter, coating pan with more butter as needed.
• Fold each crepe into quarters to form a triangle. Arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.

MEYER LEMON CREPE CAKE

Steps:

• Whisk together flour, sugar, and salt.
• Whisk together eggs, milk, and vanilla.
• Gradually pour milk mixture into flour mixture, and whisk until smooth.
• Whisk in butter; pour mixture through a sieve to remove lumps.
• Refrigerate at least 2 hours up to overnight, in an airtight container.
• Lightly butter a crepe pan or skillet and heat over medium until it just smokes.
• Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.
• Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto an overturned plate; repeat with remaining batter so that you wind up with about 15 crepes; let cool (crepes can be prepared 1 day before assembling cake).
• To assemble: place 1 crepe on the serving plate, spread with 1/4 cup of the Meyer lemon curd mousse; continue layering finishing with a crepe.
• Refrigerate about an hour.
• Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.