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
- 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
- Meyer lemon wedges, plus fresh zest
- powdered sugar for dusting
- 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.
69 Comments on “Crepes with Whipped Meyer Lemon Ricotta”
I made the whipped ricotta and lemon for a ladies weekend away, and oh my. It was AMAZING!!! Thank you for such a beautiful recipe!!
Thanks for recipe Laura. Had to steal the lemon ricotta to top a German pancake (Dutch baby) with a blueberry compote. Your whipped lemon ricotta was the star of the show.
Looks great, but l could not find anywhere how many crepes the recipe makes???
These looks absolutely delectable! I bet they would be great with a small pinch of cardamom thrown in to the ricotta mixture.
This is such a delicious idea! Thank you so much for sharing!
Your photos are beautiful 🙂
I have made crepes with buckwheat and it also worked splendidly with the mayer lemony whipped ricotta. I’ve referenced your post on my blog, I hope you don’t mind!
I love these crepes! So bright and spring-like which is exactly the kind of food I’m craving right now! pinned. 😀
Oh my gosh, soooo pretty! And “whipped whole fat ricotta, Meyer lemon juice, zest, and sugar–folded into whipped cream”??? I think I’m in love!
These crepes look amazing and i especially can’t wait to try out the lemon ricotta filling! I featured your recipe in a recent sweet crepe recipe round up on my blog, thank you!
These are gorgeous! Absolutely perfect for Sunday morning breakfast in bed!
Goooosh girl, these are just SO lovely!
My Mum would love these! For as long as I can remember, when I have made pancakes or crepes on Sunday mornings Mum would dust hers with caster sugar and then squeeze them with lemon. I will have to make these for her very soon.
Thank you for sharing, and your photos are simply stunning too!
Meyer lemons are my LOVES. And I’m so glad I recently mastered crepes (/bought a crepe maker) because these babies are HAPPENING. Breakfast-for-dinner tomorrow? I think yes.
Woh woh woh. You bought a crepe maker?! Or is it a pan? I’m imagining a device that makes crepes for you and that sounds spectacular.
Laura!! These look INCREDIBLE. Best crepes I’ve seen in a looooong time. Just wow..
Thanks Todd!! Means a lot 😉
LOVE crepes and filled with lemon ricotta that is pure heaven! 🙂
Thanks so much Jessica!
My favorite sweets are laced with lemon. I’m absolutely charmed with the Meyer Lemon Ricotta Crepes! A fabulous post!
Thank you, thank you!! I love anything with lemon. Can’t get enough.
I love all things lemony and these look especially delicious. On my list to try…( I have yet to try and make a crepe).
Ooh, you must make crepes! Even if it’s not this specific preparation. One of my favorite things ever.
Stunning — I am drooling and pinning simultaneously 🙂
Thank you for sharing!!!
I didn’t notice that you posted 3 citrus recipes in a row because you make each one stand on its own beautifully.
These crepes are happening in my kitchen soon.
You’re so sweet Norma! Thank you!! Hope you are having a great weekend!
these look amazing!
Thanks! Nice recipe I will try shortly.
Let me know if you do!
Whipped ricotta is my jam, and my relationship with crepes has been described as ‘unhealthy’. So THIS LOOKS AMAZING.
Isn’t is awesome?! Haha!! I’m a staunch supporter of unhealthy relationships with crepes.
These look so lovely and cooked to perfection. Before reading your post, I thought to myself I know what I’m gonna make for breakfast tomorrow morning… wait is it okay to eat crepes for breakfast? Then I saw you pronounced it a breakfast food and I couldn’t be happier :). Yum!
Most definitely!!! These honestly aren’t even that sweet either–regular pancakes are much more indulgent, I think 😉
These crepes are absolutely gorgeous! I have to admit that lemon desserts top my list too!
Yay!! Me too!
These look gorgeous, Laura! Your photos make me want to hop right through the screen and join you for breakfast. I think I could eat the ricotta by the spoonful.
Thanks so much!! I wish you could!
Oh my, this looks SOO good!! I’m really in the mood for crepes now! Thanks for sharing this recipe! Yum!
Yay! So glad you like them Danielle!
These look incredible…that whipped meyer lemon ricotta is calling my name!
Thank you Taylor!!
Laura these look simply delicious. I actually just preserved some Meyer Lemons, but this is definitely one for the weekend brunch.
Oh my!!! I need to preserve lemons one of these days–it’s been something I’ve been meanjng to try for a long time. Thanks Kevin!
Full-fat ricotta is my jam 🙂
Right back at ya!
You are KILLING me with these!! That ricotta is totally swoonworthy!
Thank you!!!! Hope you’re having a great weekend!
Perfection, Laura! I love these.
Thanks Cynthia! 🙂
These crepes just made me week! Pure genius!! And because you’ll appreciate this as much as I do, that is one beautiful quenelle on top of those crepes 🙂
Hehe–I figured you might appreciate it. Not my best but close enough, right? 😉
YUMMMMMMMM. Did Connor get any?!
Yes!! He ate 75% of it!
So beautifu Laura – I love lemon desserts! Pinned:)
Thank you Liz!
These are the perfect antidote to the winter blues. It’s like spring on a plate!
Crepes are my all time favorite. I honestly make them more than pancakes, at least once a week. I love them lemon filling!
I know!! Your crepes are always beautiful. Thanks Tieghan!
I would take these for breakfast any day — I can just imagine how wonderful they taste. And I totally agree, I’d choose lemon over chocolate nine times out ten, especially if it comes in a package like this!
Yes! I so agree with you on that. Hope you’re having a great weekend Nicole!
I can’t get over how delicate and beautiful these crepes look!
Thank you Ali!!
These look amazing, I will try them! Thanks for sharing.
Thank you Genny!
So gorgeous, light, airy, just lovely!
And i never would have actually noticed that you posted a few citrus recipes til you actually pointed it out. I do the same thing with…PB 🙂 And always pray everyone who reads my site is fully on board with it. lol
Thank you so much Averie! And yes–you can never have enough peanut butter, so I’m confident that you have nothing to worry about!! 😉