Stacked Crepes stuffed with a lightly sweetened meyer lemon ricotta cheese, topped with crunchy toasted almonds and limoncello whipped cream.
Crepes. Delicate thin eggy pancakes. So easy.
I have crepe pan. From France. Because, you know, that just makes sense.
I went to France and England when I was 19, to visit a dear friend. It was sort of an impromptu trip.
Way back in 1997, before you could order plane tickets on your phone, one had to visit a travel agent. When I went to pick up my final stuff about a week before leaving, she did have the wherewithal to ask if I was all set with my passport and stuff. You know, that little thing governments require you to carry when you visit?
Um no, I don’t have one of those.
One not so quick trip into Boston and a hefty fee later….
So having my nifty passport, I boarded the plane for my first solo flight. Just me and 2 giant bags of I don’t know what. For a one week trip. I have memories of dragging the bags down charming cobblestone streets. Savvy international traveler I was not.
A brief foray over to Paris included lots of shopping. I craved bringing home treasures not to be found elsewhere in the world. Like my crepe pan, which looks nothing like this, because mine is green.
After careful consideration, I also bought a valuable black and white print of a Parisian boy handing a rose to a little girl. The rose was in color, can you picture it? I have absolutely never, ever seen it at Michaels.
Seriously, if you could have seen me hauling back this stuff across the ocean…
Enough about me, let’s talk about these crepes. I wanted to try stacking the crepes, instead of rolling them. Isn’t the presentation striking?
The crepe stack sliced beautifully, which was a bit of concern.
If this is your first time making crepes, I have step by step instructions in this post.
The light lemony overtones really complimented the ricotta. The toasted almonds on top added a nice contrast to the soft crepes and ricotta. We liked it so much we made it again the same week!
- 12 Crepes
- 1½ Cups Whole Milk Ricotta
- 1 Tablespoon Meyer Lemon Juice
- 2 Tablespoons Confectioners Sugar, Divided
- Zest of One Meyer Lemon
- ½ Cup Sliced Almonds
- ½ Cup Heavy Cream
- 1 Tablespoon Limoncello
- Spread the almonds out on a baking sheet. In a 300 degree oven (I use a toaster oven), toast the almonds for five minutes. They will be very lightly browned. Set Aside
- In a bowl mix together the ricotta, lemon juice, lemon zest and 1 tablespoon of sugar.
- On top of one crepe spread about a tablespoon of filling. Place another crepe on top and spread filling over, continue until all 12 crepes have been used up. Do not spread filling over the top crepe.
- In a bowl place the heavy cream, limoncello, and the last tablespoon of confectioners sugar. Beat together until soft peaks form. Spread one half of the whipped cream on top of the crepe cake and reserve the rest for serving.
- Sprinkle the toasted almonds on top of the whipped cream. Refrigerate until serving.