Meyer Lemon And Ricotta Stuffed Crepes Recipes

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.

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.