Meyer Lemon Crêpes

Servings: 8

    For the crêpes:
  • 3 large eggs
  • 1 cup whole milk, cold
  • ¾ cup all-purpose flour
  • ¼ cup water, cold
  • 3 Tbsp unsalted butter, clarified and cooled
  • ½ vanilla bean, split and seeded
  • 1 tsp Meyer lemon zest
  • Unsalted butter, for greasing the pan
  • For the ricotta filling:
  • 1 cup whole milk ricotta
  • 2 Tbsp Meyer lemon juice
  • 1 tsp Meyer lemon zest
  • ½ cup heavy cream
  • 2 Tbsp powdered sugar, plus more for dusting

  1. To make the crêpe batter: Place all of the ingredients in a blender and purée until smooth, about 10 to 15 seconds.
  2. Pour the batter into a medium bowl, cover, and chill in the refrigerator for 1 hour or up to a day. Note: chilling will relax the glutens in the batter, so your crêpes will cook up light and airy.
  3. To make the ricotta filling: Place all the ingredients in the bowl of a stand mixer and whip until fluffed, about one minute. Transfer the filling to the refrigerator until you’re ready to use it.
  4. To make the crêpes: In a 7-inch nonstick frying pan, melt a teaspoon of butter over medium heat, swirling to coat the pan. The butter is ready for batter when it starts to bubble.
  5. Using a small ladle, pour 3 to 4 ounces of batter into the frying pan, and swirl until the pan is covered.
  6. Cook the crêpe for 2 minutes, or until just golden brown. Run a small rubber spatula around the edge of the crêpe to loosen it, and then flip it over and cook it for another 1 to 2 minutes.
  7. Move the crêpe to a plate lined with parchment paper and repeat steps 4 to 6 until you’ve used up all of the batter.
  8. Spoon the ricotta filling onto the prepared crêpes, gently roll them up, and place them on a serving dish. Garnish with a dusting of powdered sugar.