Lemon Ricotta Crepes with Candied Almonds

Ingredients:

Pancakes

• 4 large eggs
• 1.5 cups whole milk
• 1/2 tsp finely grated lemon zest
• 55 g butter, melted and cooled
• A pinch of fine sea salt
• 1 cup premium flour, sifted
• Non-stick cooking spray or melted butter for frying
• Powdered sugar

Candied almonds

• 1 cup sliced ​​almonds
• 1/4 cup granulated cane sugar

Lemon ricotta

• 1 cup ricotta cheese, patted dry
• Finely grated zest of 1 lemon
• 3 tablespoons powdered sugar
• 1/4 cup heavy cream 33%, very cold

Preparation:

1. For candied almondsLine a baking sheet with parchment paper.
   
   Heat a medium nonstick frying pan over medium heat. Add the almonds, sugar, and a splash of water and stir. Cook, stirring occasionally, for 10 minutes, until the sugar dissolves and the nuts begin to caramelize.
   
   Place the almonds on a sheet of parchment paper and cool on a baking rack for about 15 minutes until the sugar hardens.
2. For ricottaIn a bowl, combine ricotta, lemon zest, powdered sugar and cream until light and fluffy.
3. For pancakesIn a medium bowl, whisk the eggs until smooth. Add the milk, lemon zest, butter, and salt and mix. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes, but no more than 1 day.
4. Preheat oven to 95°C.
   
   Heat a nonstick frying pan (15-20 cm) over medium heat and spray with cooking spray or grease with melted butter. Ladle in no more than 1/4 cup of pancake batter and spread it out, tilting the pan. Cook for 30-45 seconds, until the bottom is set and golden brown.
   
   Flip and continue cooking for about 20 seconds, until the other side is golden brown. Transfer to a plate. Repeat the process, stacking the pancakes on a plate in the oven.
5. Top each crepe with 1 heaping tablespoon of ricotta, roll up and serve sprinkled with candied almonds.