CREPES WITH WHIPPED MEYER LEMON RICOTTA
Classic French crepes are served with delicious Meyer lemon whipped ricotta. An elegant twist on a classic lemon ricotta pancake. Crepe batter can be prepped up to 48 hours ahead and kept in an airtight container in the refrigerator until ready to use.
Provided by Laura / A Beautiful Plate
Categories Waffles and Pancakes
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving, Calories 359 kcal, Carbohydrate 46 g, Protein 10 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 179 mg, Sodium 122 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 6 g
MEYER LEMON RICOTTA CREPES WITH CANDIED ALMONDS
Steps:
- For the candied almonds: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium heat. Add the almonds, sugar and a splash of water and stir to combine. Cook until the sugar has melted and the nuts begin to caramelize, stirring occasionally, about 10 minutes. Spread the nuts out on the parchment and cool on a baking rack until the sugar hardens, about 15 minutes.
- For the ricotta: Stir together the ricotta, zest, sugar and cream in a bowl until light and fluffy.
- For the crepes: Whisk the eggs in a medium bowl until smooth. Add the milk, zest, butter and salt and whisk until combined. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes and up to 1 day.
- Preheat the oven to 200 degrees F.
- Heat a 6- to-8-inch nonstick pan over medium heat; spray with nonstick cooking spray or brush with clarified butter. Ladle in a scant 1/4 cup of the crepe batter; swirl the pan and cook until the bottom sets and turns light golden brown, 30 to 45 seconds. Flip and continue cooking until the bottom is light golden brown, another 20 seconds or so. Transfer to a plate. Repeat and stack, keeping the cooked crepes warm in the oven.
- Spoon a heaping tablespoon of the ricotta on each crepe, roll up the crepes and serve with a sprinkling of candied almonds.
MEYER LEMON AND RICOTTA STUFFED CREPES
Provided by Teri & Jenny
Number Of Ingredients 12
Steps:
- Filling: Place all filling ingredients into a mixing bowl and beat together until light and fluffy. Refrigerate until ready to use.
- Crepes: Place all crepe ingredients into the well of a blender and blend until completely smooth. Refrigerate for at least 1 hour and up to 48 hours.
- Melt a small pad of butter onto a 10" skillet over medium-low heat.
- Ladle ¼ cup of batter into skillet and swirl skillet to evenly coat bottom with a thin layer.
- Cook crepe for about 2 minutes or until the crepe begins to set, but the top still looks wet. Flip and continue to cook for an additional 1 to 2 minutes until golden brown.
- Transfer crepe to a plate and repeat until all the crepes have been made.
- To serve: Fill each crepe with 3 to 4 tablespoons of the ricotta filling and gently roll up. Place filled crepes onto a platter, dust with powdered sugar (if using), drizzle with honey and finish with lemon zest. Serve immediately.
Nutrition Facts : Calories 459 kcal, Carbohydrate 42 g, Protein 23 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 169 mg, Sodium 223 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
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- Place ingredients into a blender in the order listed. Blend until smooth, scraping sides as you go. Cover and refrigerate 1-2 hours. (I skipped the refrigeration and just strain out any lumps.)
- To fry crepes, heat a skillet over medium high heat. Be sure to choose one that holds heat well that you can hold comfortably with one hand. Cast iron is great for this. (I have a special non-stick crepe pan.) Pour in about ½ teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}. Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes. Cover cooked crepes with foil to keep warm.
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