Best Meyer Lemon Ricotta Crepes With Candied Almonds Recipes

CREPES WITH WHIPPED MEYER LEMON RICOTTA

Steps:

• 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.

LEMON CREPES

Steps:

• Warm pre-made crepes in a skillet with a little butter. Sprinkle with sugar and a squeeze of lemon juice. Spread with lemon curd and fold into triangles. Dust with confectioners' sugar.
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CANDIED ALMONDS

Steps:

• Spread out the almonds in an even layer on a foil-lined baking sheet. Set aside.
• In a saucepan over medium-high heat, melt together the butter, maple syrup, brown sugar, allspice and salt. Bring to a boil and cook, still boiling, for 1 minute, or until the mixture reaches 190 degrees F on a candy thermometer. Pour over the almonds and let cool completely while the sugar mixture sets. Serve immediately.

CANDIED MEYER LEMONS

Steps:

• Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
• Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.