Crepes with Whipped Meyer Lemon Ricotta

🧂 Ingredients

• ⅓ cup (40 g) unbleached all purpose flour
• pinch kosher salt
• ¼ teaspoon fresh Meyer lemon zest
• 2 large eggs
• 1 large egg yolk
• ¾ cup (180 mL) whole milk
• 1 teaspoon clarified butter

  melted, plus more for cooking
• ½ cup whole milk ricotta cheese
• 1 tablespoon powdered sugar

  sifted
• zest of 1 Meyer lemon
• ½ teaspoon fresh Meyer lemon juice
• ¼ cup (60 mL) cold heavy cream
• Meyer lemon wedges, plus fresh zest
• powdered sugar

  for dusting

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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).
• 5 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.
• 6 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 Info