Meyer Lemon Ricotta Crepes with Candied Almonds

Name: Meyer Lemon Ricotta Crepes with Candied Almonds
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup slivered almonds; 1/4 cup granulated pure cane sugar; 1 cup fresh ricotta, drained; Finely grated zest of 1 Meyer lemon (or a combination of orange and lemon zest); Finely grated zest of 1 Meyer lemon (or a combination of orange and lemon zest); 3 tablespoons confectioners' sugar; 1/4 cup heavy cream, very cold; 4 large eggs; 1 1/2 cups whole milk; 1/2 teaspoon finely grated Meyer lemon zest; 1/2 stick unsalted butter, melted and cooled; Pinch fine sea salt; 1 cup all-purpose flour, sifted; Nonstick cooking spray or clarified butter, for the pan; Confectioners' sugar

Recipe courtesy of Bobby Flay

Show: Brunch at Bobby's

Episode: Say Cheese

Meyer Lemon Ricotta Crepes with Candied Almonds

1 Review

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

517

Total Fat

33

Saturated Fat

14

Carbohydrates

40

Dietary Fiber

3

Sugar

17

Protein

17

Cholesterol

185

Sodium

142

Total: 1 hr 25 min (includes chilling time)
Active: 55 min

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

517

Total Fat

33

Saturated Fat

14

Carbohydrates

40

Dietary Fiber

3

Sugar

17

Protein

17

Cholesterol

185

Sodium

142

Total: 1 hr 25 min (includes chilling time)
Active: 55 min

Ingredients

Candied Almonds:

1 cup slivered almonds

1/4 cup granulated pure cane sugar

Creamy Lemon Ricotta:

1 cup fresh ricotta, drained

Finely grated zest of 1 Meyer lemon (or a combination of orange and lemon zest)

3 tablespoons confectioners' sugar

1/4 cup heavy cream, very cold

Crepes:

4 large eggs

1 1/2 cups whole milk

1/2 teaspoon finely grated Meyer lemon zest

1/2 stick unsalted butter, melted and cooled

Pinch fine sea salt

1 cup all-purpose flour, sifted

Nonstick cooking spray or clarified butter, for the pan

Confectioners' sugar

Directions

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.