Cooking Lesson #1039: Meyer Lemon & Ricotta Crêpes

…from the Perspectives’ Kitchen

How you doin’? If you’re one of those people who have shied away from making crêpes because they seemed too fussy, listen up! Once you try them, you’ll realize that they’re actually very easy to make. In fact, you can whip them up in 15 minutes or so. They taste just like fancy restaurant quality crepes with that wonderful light, airy texture, like the inside of a popover, and the delicate, eggy flavor that makes them perfect for both savory and sweet fillings.
 
In my recipe, I’ve filled them with a very simple filling of Meyer lemon and whipped ricotta cheese. It’s so creamy and light, it tastes decadent. I love it (and my friends and family do, too), but all the fun of crêpes is in the customization—you can fill them with whatever you want!
 
Prep Time: 10 minutes
Chill Time: 1 hour (or up to 1 day)
Cook & Serve Time: 5 minutes per pan
Yield:  8 servings
 
Ingredients 
For the crêpes
3 large eggs
1 cup cold whole milk
3/4 cup all-purpose flour
1/4 cup cold water
3 tablespoons clarified unsalted butter, cooled
1 teaspoon real vanilla extract
1 teaspoon Meyer lemon zest
 
Directions

1. Place all 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. In a 7-inch nonstick frying pan, melt a teaspoon of butter over medium heat, swirling to coat the pan.
4. Using a small ladle, pour 3 to 4 ounces of batter into the frying pan, and swirl until the pan is covered.
5. Pour off any batter that does not cling to the pan.
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 3 to 6 until you’ve used up all of the batter.
8. Set the crêpes skins aside until ready to use.

Ingredients
For the ricotta filling
1 cup whole milk ricotta
2 tablespoons Meyer lemon juice
1 teaspoon Meyer lemon zest
1/2 cup heavy cream
2 tablespoons powdered sugar, plus more for dusting
 
Directions

1. Place all the ingredients in the bowl of a stand mixer and whip until fluffy; about 5 minutes.
2. Spoon the ricotta filling onto prepared crêpes, gently roll them up, and place them on a serving dish.
3. Serve the crêpes with a dusting of powdered sugar and a few blueberries or cut strawberries if available.

ChefSecret:  If Meyer lemons are not available, substitute with fresh orange zest and orange juice.

Quip of the Day:  Did you hear about the crepe convention? It was a flipping success!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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