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.
The other day, I mentioned a few foods that make winter worthwhile. Meyer lemons are definitely on that list. I’ve officially decided to classify these crepes as breakfast food. They could also work well as a light dessert. Either way, crepes with powdered sugar and lemon are one of my favorite foods.
I’m on a mission to make everyone else feel the same way. I did this during culinary school and all of my classmates hated me for it. Actually, they really liked the crepes. So, whatever. Mission accomplished.
Anyway, I’ve officially decided to classify these crepes as breakfast food. They could also work well as a light dessert. Either way, crepes with powdered sugar and lemon is one of my favorite things ever. Yes, really. I try to force everyone I meet in life to love it as much as I do–I did this during culinary school and all of my classmates hated me for it. Actually, they really liked the crepes. So, whatever. Mission accomplished.
But really. I love this simple combination more than chocolate, ice cream, doughnuts, and practically any other dessert (breakfast?) you could think of! Yes. Hard to believe given the desserts that have floated around on the blog as of late, but that’s the cold hard truth.
These crepes with whipped Meyer lemon ricotta are simple, classic, and uncomplicated. But instead of literally just making crepes–and adding powdered sugar and lemon juice– I decided to do a little bit of a spin on the whole lemon ricotta pancake concept.
So, these are effectively a deconstructed lemon ricotta pancake. And now I sort of wish I could re-name the recipe. Oh well.
The pancakes are replaced with buttery, paper thin crepes infused with Meyer lemon zest. A heavy dusting of powdered sugar is added on top. More zest. More lemon juice.
Then the best part, the whipped Meyer lemon ricotta. A simple mixture of whipped whole fat ricotta, Meyer lemon juice, zest, and sugar–folded into whipped cream. Oh yes.
The whipped ricotta is light, creamy, and has just a touch of sweetness from the powdered sugar. It helps add a completely new dimension and layer of creaminess to the whole dish. Meyer lemons are fabulous for this, since they are slightly sweeter and less tart than regular lemons–but feel free to substitute them with regular lemons if you can’t find them!
And if you have the time and energy to make homemade ricotta, you are officially my hero. Enjoy!
Crepes with Whipped Meyer Lemon Ricotta
Ingredients
Crepe Batter:
- 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
Whipped Meyer Lemon Ricotta:
- 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
Assembly:
- Meyer lemon wedges, plus fresh zest
- powdered sugar for dusting
Instructions
- 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.
Tips for Success:
- Crepe batter can be prepared up to 48 hours in advance.
75 Comments on “Crepes with Whipped Meyer Lemon Ricotta”
I only have ricotta from skim milk, will that alter the recipe? Is there anything I should do differently with that in mind?
There’s not much you can do, I would just say that it will won’t be as creamy and rich (whole fat ricotta has a much better texture and flavor).You might want to use a bit more cream than ricotta if that’s the case.
I add 1 Tbsp Brandy to the crepe batter. Instead of whipping cream, reduce cholesterol of ricotta filling by substituting a couple tablespoons of olive oil. I added vanilla extract and used more pwdr sugar in the ricotta filling; made it sweeter.
I have no Ricotta.. would Marscapone work ?? I know the texture is different than whole milk Ricotta but I thought if I whipped it & use 1/4 Tblof sugar vs 1 Tbl I also have whole milk yogurt & sour cream.. any suggestions on a combination of above referenced??
I am looking for to these… thank you!
Mascarpone is pretty dense and thick, so you’d probably want to cut it with some heavy cream in order for it to now weigh down the crepes! You could try yogurt too! Hope this helps.