Meyer Lemon Crêpes
Servings: 8
Ingredients
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
Directions
- To make the crêpe batter: Place all of the ingredients in a blender and purée until smooth, about 10 to 15 seconds.
- 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.
- 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.
- 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.
- Using a small ladle, pour 3 to 4 ounces of batter into the frying pan, and swirl until the pan is covered.
- 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.
- 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.
- 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.