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.
RASPBERRY FILLED CREPES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 12 crepes
Number Of Ingredients 13
Steps:
- Fresh raspberries and vanilla sugar, recipe follows
- For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
- In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
- For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
- Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
- Vanilla Sugar:
- Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
- Yield: 2 cups
MEYER LEMON CREPE CAKE
Used in the curd and the candied topping, Meyer lemons subtly elevate this luscious dessert. The candied lemons, crepes, and filling are all make-ahead ingredients that can assembled just before serving.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
- 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 about 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 30 seconds per side.
- Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
- Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
- Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
FRESH LEMON CREAM CREPES
Mmm! Light as a feather crepes with a creamy filling and fresh berries.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Crepe, Sodium 300 mg, Sugar 15 g, TransFat 1/2 g
More about "meyer lemon and raspberry crepes recipes"
LEMONY CRêPE CASSEROLE RECIPE - JUSTIN CHAPPLE - FOOD …
Web Jan 1, 2019 1 medium Meyer lemon, very thinly sliced and seeded 1/4 cup pure maple syrup 1 tablespoon powdered sugar Directions Preheat oven to 350°F. Beat cream cheese, lemon curd, and 1/8 teaspoon salt...
From foodandwine.com
From foodandwine.com
MEYER LEMON AND RICOTTA STUFFED CREPES - SPOON FORK …
Web Feb 5, 2018 Filling: Place all filling ingredients into a mixing bowl and beat together until light and fluffy. Refrigerate until ready to use. Crepes: Place all crepe ingredients into the well of a blender and blend until completely …
From spoonforkbacon.com
From spoonforkbacon.com
MEYER LEMON RASPBERRY BARS - JUST A LITTLE BIT OF BACON
Web Mar 22, 2018 Move the oven rack to the middle position and preheat oven to 350F. Line a 9x9 nonstick baking pan with a long piece of either parchment paper or heavy duty aluminum foil so that the liner hangs …
From justalittlebitofbacon.com
From justalittlebitofbacon.com
MEYER LEMON AND RASPBERRY CREPE CAKE (PERFECT …
Web Feb 5, 2015 Meyer Lemon and Raspberry Crepe Cake (Perfect Valentine’s Day Dessert) February 5, 2015 By [email protected] . ... PRINTABLE RECIPE. Crepes: Ingredients: 3 C. milk (any kind …
From ediblexperiments.com
From ediblexperiments.com
MEYER LEMON PIE WITH WHOLE MEYER LEMONS
Web Apr 17, 2019 Lemon Pie. Preheat oven to 325°F. Quarter the lemons + remove any seeds. Add the lemons (including the peel and pith) and sugar to a blender basin. Blend, scraping down the sides if needed, until …
From champagne-tastes.com
From champagne-tastes.com
EASY LEMON CREPES WITH RASPBERRY SAUCE | DIETHOOD
Web Jun 11, 2021 For the Lemon Crepes 1½ cups all-purpose flour pinch of salt 2 cups whole milk 3 eggs fresh lemon juice and zest of 1 (one) lemon 1 tablespoon pure vanilla …
From diethood.com
3/5 (1)Total Time 1 hr 30 minsCategory BreakfastCalories 136 per serving
From diethood.com
3/5 (1)Total Time 1 hr 30 minsCategory BreakfastCalories 136 per serving
LEMON AND RASPBERRY CREPES | COOKING ON THE FRONT BURNER
Web Apr 9, 2020 Lemon and Raspberry Crepes Yield: 4 Prep Time: 10 minutes Cook Time: 15 minutes Additional Time: 1 hour Total Time: 1 hour 25 minutes Crepes are easy to …
From cookingonthefrontburners.com
Reviews 21Category DessertCuisine AmericanTotal Time 1 hr 25 mins
From cookingonthefrontburners.com
Reviews 21Category DessertCuisine AmericanTotal Time 1 hr 25 mins
MEYER LEMON RASPBERRY BARS RECIPE | DRISCOLL'S
Web 2/3 Cup freshly squeezed Meyer lemon juice (from 8-10 lemons) 1 1/4 Cups granulated sugar 4 large eggs Finely grated zest of 2 lemons 2 sticks plus 2 tablespoons unsalted …
From driscolls.com
4.8/5 (169)Calories 658.24Servings 12Cholesterol 162.79 mg
From driscolls.com
4.8/5 (169)Calories 658.24Servings 12Cholesterol 162.79 mg
31 BEST MEYER LEMON RECIPES TO MAKE THE MOST OF CITRUS …
Web Mar 28, 2016 The best part of the Meyer lemon might be its zest—here, it adds rich perfume to rigatoni that's sauced with butter, lemon juice, Pecorino, and grated egg yolk. …
From epicurious.com
From epicurious.com
MEYER LEMONS | MARTHA STEWART
Web Meyer Lemon Coffee Cake. 482. Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a …
From marthastewart.com
From marthastewart.com
MEYER LEMON RASPBERRY LEMONADE – SKINNY MIXES
Web Ingredients. 1 cup of Water or Sparkling Water. 2 TBSP Sugar Free ...
From skinnymixes.com
From skinnymixes.com
MEYER LEMON PANNA COTTA WITH RASPBERRY SAUCE - TASTY KITCHEN
Web Remove the pan from the heat. Whisk in the crème fraîche and lemon peel. Divide the panna cotta evenly between the six ramekins. Cover each ramekin with plastic wrap, and …
From tastykitchen.com
From tastykitchen.com
MEYER LEMON-RASPBERRY SCONES - BROWN EYED BAKER
Web May 7, 2014 2 tablespoons Meyer lemon juice Instructions 1. Make the Scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. 2. Place …
From browneyedbaker.com
From browneyedbaker.com
15 MEYER LEMON RECIPES THAT CELEBRATE CITRUS SEASON
Web Dec 8, 2021 A lemon martini cocktail with a slice of lemon. Gaelle Beller Studio/Getty Images. "Meyer lemons, a cross between a lemon and an orange, have a sweeter, less …
From allrecipes.com
From allrecipes.com
CREPES WITH WHIPPED MEYER LEMON RICOTTA - A BEAUTIFUL PLATE
Web Feb 21, 2014 ½ teaspoon fresh Meyer lemon juice ¼ cup (60 mL) cold heavy cream Assembly: Meyer lemon wedges, plus fresh zest powdered sugar for dusting …
From abeautifulplate.com
From abeautifulplate.com
RASPBERRY CREPES WITH WHIPPED CREAM - DELICIOUSLY SEASONED
Web Mar 10, 2022 Step 1: Make the Raspberry Sauce. Add raspberries, sugar, lemon juice, and 2 tablespoons of water to a small saucepan over medium heat. Stir and bring to boil …
From deliciouslyseasoned.com
From deliciouslyseasoned.com
MEYER LEMON POTS DE CRèME WITH RASPBERRY SAUCE | WILLIAMS …
Web Directions: Preheat an oven to 300°F. Have a pot of boiling water ready. In a small nonreactive saucepan over medium-low heat, combine the cream, milk, granulated …
From williams-sonoma.com
From williams-sonoma.com
You'll also love