Best Lemon Crêpes Recipes

FRESH LEMON CREAM CREPES

Steps:

• In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.
• In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
• To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.

BLUEBERRY LEMON CREPES

Steps:

• In a large bowl, combine the biscuit mix, milk and egg. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. (Crepes may be made in advance and refrigerated, tightly covered, until needed.), For filling, in a large bowl, beat the cheese, cream, lemon juice and pudding mix until well-blended. Refrigerate at least 30 minutes., Spoon about 2 tablespoons of pudding mixture onto each crepe; roll up. Top with remaining pudding mixture; garnish with blueberry pie filling.

CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM

Steps:

• In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes.
• When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
• Ladle a few tablespoons of batter into the center of the hot pan.
• Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl.
• Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
• If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
• When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.)
• Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
• To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.

LEMON AND MANDARIN ORANGE CREAM CHEESE CREPES

Steps:

• Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
• Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
• Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
• Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.

CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE

Steps:

• For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
• For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
• Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.

LEMON CREPES

Steps:

• Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until butter is completely melted.
• Whisk together flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in butter mixture. Pour batter through a fine sieve into a bowl; discard lumps. Transfer batter to an airtight container; refrigerate at least 2 hours (or overnight).
• Preheat oven to 200 degrees. Lightly coat a 6-to 7-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour 2 to 3 tablespoons batter (depending on size of pan) in center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges of crepe turn golden and center is dry, about 45 seconds. Flip crepe; cook until underside is brown in spots, about 45 seconds more.
• Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat process with remaining batter, coating pan with more butter as needed.
• Fold each crepe into quarters to form a triangle. Arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.

LEMON CREPES WITH ALMOND MASCARPONE

Steps:

• For the lemon crepes: Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and whisk until smooth. Set aside.
• For the almond mascarpone filling: Combine the heavy cream, mascarpone, sugar and vanilla extract in a separate medium bowl. Using a handheld mixer, beat on medium until stiff peaks form, about 3 minutes. Fold in the chopped almonds.
• Heat a medium saute pan over medium heat. Add a teaspoon of the butter and swirl the pan until the butter is melted and coats the pan (you can also use a pastry brush to brush softened butter into the pan). Add 1/4 cup of the batter and swirl the pan to coat the bottom with an even thin coating of batter. Cook for 2 minutes, gently flip the crepe and cook for another minute on the other side. Remove to a plate and continue with the remaining batter, adding more butter as needed.
• To serve, place 1 heaping tablespoon almond mascarpone filling on one quarter of a crepe. Gently fold the crepe in half and then in half again making sort of a triangle. Serve 2 per plate, sprinkle with blueberries and dust with more lemon zest and powdered sugar. Drizzle with chocolate, if desired.

BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE

Steps:

• To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
• In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.
• To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.
• To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.
• To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.

BLUEBERRY LEMON CRêPES

Steps:

• To make the lemon curd, add enough water to a medium saucepan (or the bottom of a double boiler) to come about 1 inch up the side. Bring to a simmer over medium heat.
• Put the egg yolks and sugar in a medium nonreactive metal bowl and whisk until smooth and pale yellow, about 1 minute. Add the lemon zest and juice and whisk until smooth.
• Once the water reaches a simmer, reduce the heat under the pan to low and place the bowl with the egg mixture in it on top; the bowl should not touch the water. Cook, whisking constantly, until the curd thickens, is light yellow, and coats the back of a spoon, about 8 minutes.
• Remove from the heat and whisk in the butter a piece at a time, allowing each addition to melt before adding the next. Transfer to a clean bowl and press a piece of plastic wrap directly on the surface of the curd. Refrigerate until cold, at least 2 hours or overnight.
• To make the blueberry compote, combine 1 pint of the blueberries, the sugar, and the lemon zest and juice in a medium saucepan over high heat. Bring to a boil and cook until the sugar has melted and the berries are soft, 5 minutes.
• Stir together the cornstarch and 1 1/2 tablespoons water in a small bowl. Stir into the blueberries and cook until thickened, about 1 minute. Remove from the heat and add the crème de cassis and the remaining 1 pint blueberries. Let cool to room temperature. The compote can be covered and refrigerated for up to 1 day.
• To make the crêpes, whisk together the eggs, yolks, and granulated sugar in a medium bowl until smooth. Add the limoncello and milk and mix until combined.
• Add the flour and mix until just smooth. Stir in the butter. Cover the bowl and let sit for 30 minutes at room temperature or refrigerate for up to 4 hours.
• Line a large plate with parchment or wax paper. Heat a crêpe pan or an 8-inch nonstick skillet over medium heat and spray with cooking spray. Add 3 tablespoons crêpe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crêpe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crêpe onto the prepared plate. Repeat with the remaining batter, spraying the pan with cooking spray and placing parchment paper between crêpes. The crêpes can be made 1 day in advance, covered, and refrigerated.
• Preheat the oven to 325°F. Line a baking sheet with parchment paper.
• Place the crêpes, pale side up, on a flat surface and spread about 3 tablespoons of the lemon curd down the center of each crêpe. Using a slotted spoon, top the curd with some of the blueberry compote (reserve the leftover blueberry syrup), then roll up each crêpe. Arrange the crêpes, seam side down, on the baking sheet, brush the tops with a little of the brown butter, and sprinkle with a little confectioners' sugar. Heat in the oven until just warm, 1 to 2 minutes.
• Drizzle some of the brown butter and blueberry compote syrup onto 6 large plates. Place 2 crêpes on each plate, drizzle the tops with a little more of the brown butter and some of the blueberry syrup, and garnish with mint if desired.
• Brown Butter
• Combine the butter and salt in a medium sauté pan over medium-high heat and cook, swirling the pan several times, until golden brown, about 2 minutes. Serve hot.

MEYER LEMON RICOTTA CREPES WITH CANDIED ALMONDS

Steps:

• For the candied almonds: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium heat. Add the almonds, sugar and a splash of water and stir to combine. Cook until the sugar has melted and the nuts begin to caramelize, stirring occasionally, about 10 minutes. Spread the nuts out on the parchment and cool on a baking rack until the sugar hardens, about 15 minutes.
• For the ricotta: Stir together the ricotta, zest, sugar and cream in a bowl until light and fluffy.
• For the crepes: Whisk the eggs in a medium bowl until smooth. Add the milk, zest, butter and salt and whisk until combined. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes and up to 1 day.
• Preheat the oven to 200 degrees F.
• Heat a 6- to-8-inch nonstick pan over medium heat; spray with nonstick cooking spray or brush with clarified butter. Ladle in a scant 1/4 cup of the crepe batter; swirl the pan and cook until the bottom sets and turns light golden brown, 30 to 45 seconds. Flip and continue cooking until the bottom is light golden brown, another 20 seconds or so. Transfer to a plate. Repeat and stack, keeping the cooked crepes warm in the oven.
• Spoon a heaping tablespoon of the ricotta on each crepe, roll up the crepes and serve with a sprinkling of candied almonds.

LEMON CREPES

Steps:

• For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan.
• Filling:.
• Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.
• In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve.

LEMON DREAM CREPES

Steps:

• In a large bowl, combine the flour, sugar and salt. Combine the milk, eggs, butter and vanilla; add to flour mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter until the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until edges are lightly browned; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, melt butter in a small saucepan over low heat. Add the sugar, lemon juice, lemon zest and salt. Whisk in eggs and yolks. Cook over low heat until mixture thickens and coats the back of a metal spoon, whisking constantly. Remove from the heat. Transfer to a small bowl; press plastic wrap over top of filling. Refrigerate until chilled., In a small bowl, beat cream until soft peaks form. Fold half of the whipped cream into lemon filling. To serve, spoon 2 tablespoonfuls of filling down the center of each crepe; fold sides of crepe over filling. Top with remaining whipped cream.

LEMON CREME CREPES WITH BLUEBERRY TOPPING

Steps:

• Whisk together first 5 ingredients plus cornmeal for crepe batter. Beat in milk, half-and-half, and beaten eggs, then add butter and oil and stir until smooth.
• In another bowl, beat the cream cheese, powdered sugar, and lemon peel until fluffy. Beat in the lemon juice.
• Using an electric mixer, beat the heavy cream until soft peaks form. Fold into the cream cheese mixture and refrigerate.
• Pre-heat skillet or other flat pan to medium heat. Grease the pan with a tiny bit of butter. Add 2 tablespoons of crepe batter to the middle of the pan, then tilt and rotate the pan to form a thin, circular crepe. Cook until bubbles form on the top and sides begin to lift, then flip. Cook about 30 seconds to 1 minute. Repeat with the rest of the batter. (I do not add additional butter after the first crepe because I find it easier to form the crepes with less butter. You may need to add butter in between crepes depending on the pan you use.)
• In a sauce pan, bring the sugar and water to a boil on medium-high heat, cooking undisturbed about 5 minutes. Add blueberries, lemon juice, and salt. Cook 4 additional minutes then remove from heat.
• When all crepes are finished, spread some cream cheese mixture towards one side of crepe, then roll to other side. Top with blueberry sauce.
• Enjoy!

LEMON CURD FOR DESSERT CREPES

Steps:

• Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
• Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until mixture is smooth.
• Transfer mixture to a medium bowl. Place a sheet of plastic wrap directly on surface to prevent a skin from forming; wrap tightly. Let cool; refrigerate until firm, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST

Steps:

• To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
• To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
• Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
• When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
• Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.

CREPES WITH LEMON/ RASPBERRY SAUCE

Steps:

• 1. Dessert Crepe Batter: Measure all ingredients, except flour into large mixing bowl. Beat with electric mixer on medium speed gradually adding flour, until all ingredients are combined, if you get any lumps, pour batter through a strainer.( If you want chocolate crepes add 2 Tablespoons of chocolate sauce to the recipe).
• 2. Making crepes: Heat a lightly greased 6-inch skillet with cooking spray. Remove from heat and spoon 2 Tablespoons batter, lift and tilt skillet to spread batter. Return to heat; brown on one side. (or, cook on an inverted crepe pan-if lucky to have one).Invert pan over paper toweling; remove crepe. Repeat to use remaining batter . Makes about 12-14. Keep warm in moderate oven.
• 3. Ricotta cheese filling: Combine all ingredients. Spoon into cooked crepe. Fold and place in a greased 8x6 inch baking dish. Keep warm in 350^ oven. To serve, spread with melted butter and sprinkle with powdered sugar. Top with raspberry sauce.
• 4. Raspberry sauce: Mix all ingredients, except berries and lemon juice,until well blended. Add berries and cook over low heat until sauce is thickened and clear, stirring constantly. Stir in lemon juice. Makes about 1 1/2 cups.
• 5. step 3 Tilt pan to cover bottom . Brown lightly.
• 6. step 4 Carefully lift to turn over.
• 7. step 5 After turning cook till light brown.
• 8. step 6 Carefully slide from pan and frill and roll up.

LEMON CREPES WITH HONEY AND FROMAGE BLANC

Steps:

• Spread some fromage blanc or creme fraiche on a large crepe. Sprinkle with a pinch of finely grated lemon zest, and drizzle with honey to taste. Fold crepe in half, and drizzle with more honey. Repeat to make more crepes. Serve with lemon wedges on the side, so the balance of sweet and sour can be easily adjusted.

MEYER LEMON AND RASPBERRY CREPES

Steps:

• In blender, place all Crepe ingredients except additional butter. Cover; blend until smooth. Refrigerate at least 2 hours and up to 24 hours.
• In medium bowl, beat Meyer Lemon Chantilly Cream ingredients with electric mixer on high speed until peaks form. Cover; refrigerate until serving time.
• If batter has separated, stir before using. Heat 6- to 7-inch or 9- to 10-inch skillet over medium-high heat. Wipe skillet with additional butter. To make crepe in small skillet, pour 3 tablespoons batter into pan (if using large skillet, use 1/4 cup batter). Immediately tilt and rotate skillet to spread batter over bottom surface. Cook until top surface is dry. Loosen edge with spatula; flip crepe over using fingers. Cook other side about 15 seconds. Turn crepe out of skillet onto clean kitchen towel to cool. Repeat with remaining batter, wiping skillet with butter as needed and stacking crepes as fried.
• To serve immediately, cover crepes with foil; keep warm in preheated 200°F oven. For serving later, wrap crepes in plastic wrap, place in food-storage or freezer plastic bag, and refrigerate up to 3 days or freeze up to 2 months.
• To serve, place Meyer Lemon Chantilly Cream in decorating bag. Place 1 crepe at a time on work surface. Pipe a line of cream down center of crepe. Fold 1 side over cream; fold other side over top. Plate crepes on serving plates; top with raspberries. Store any remaining chantilly cream in refrigerator.

RICOTTA-FILLED CREPES WITH TANGERINE AND LEMON MARMALADE

Steps:

• Whisk together flour, sugar, and salt. Whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in melted butter. Strain through a fine sieve; discard lumps. Refrigerate batter for at least 2 hours or overnight.
• Preheat oven to 200 degrees. Combine ricotta and zest. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 45 seconds. Flip; cook for 45 seconds.
• Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat with remaining batter, coating pan with butter as needed.
• Fill each crepe with 2 to 3 tablespoons ricotta mixture. Fold into quarters to form a triangle. Make stacks of 3 crepes. Top with marmalade.

LEMON CRêPES

Steps:

• Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until the butter is completely melted.
• Whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together the milk, vanilla, and eggs. Gradually add the milk mixture to the flour mixture, whisking until smooth. Whisk in the butter mixture. Pour the batter through a fine sieve into a bowl; discard lumps. Transfer the batter to an airtight container; refrigerate at least 2 hours (or overnight).
• Preheat the oven to 200°F. Lightly coat a 6- to 7-inch crêpe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove the pan from the heat; pour 2 to 3 tablespoons batter (depending on size of pan) in the center. Swirl to cover the bottom. Reduce heat to medium-low; return the pan to the heat. Cook until the edges of the crêpe turn golden and the center is dry, about 45 seconds. Flip the crêpe; cook until the underside is brown in spots, about 45 seconds more.
• Slide the crêpe onto an ovenproof plate; cover with foil, and transfer to the oven. Repeat the process with the remaining batter, coating the pan with more butter as needed.
• Fold each crêpe into quarters to form a triangle. To serve, arrange 3 crêpes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.
• Heat the sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until the sugar has dissolved and the syrup is clear. Continue to cook, without stirring, until the syrup comes to a boil, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let the syrup boil, gently swirling the pan occasionally, until dark amber.
• Remove from heat; whisk in the lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (The caramel will steam and spatter.) Serve warm.
• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut the lemon into 12 paper-thin slices; discard the seeds and ends of the rind.
• Bring a medium saucepan of water to a rolling boil. Remove from the heat, and add the lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge the slices into the ice-water bath. Drain.
• Bring the sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve the sugar. When the liquid is clear and bubbling, reduce heat to medium-low. Add the lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until the rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve.