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.
1teaspoonclarified buttermelted, plus more for cooking
Whipped Meyer Lemon Ricotta:
½cupwhole milk ricotta cheese
1tablespoonpowdered sugarsifted
zestof 1 Meyer lemon
½teaspoonfresh Meyer lemon juice
¼cup (60 mL)cold heavy cream
Assembly:
Meyer lemon wedges, plus fresh zest
powdered sugarfor 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.