These crepes with whipped Meyer lemon ricotta are simple, classic, and uncomplicated. But instead of literally just making crepes–and adding powdered sugar and lemon juice– I decided to do a little bit of a spin on the whole lemon ricotta pancake concept.
Ham and egg crepes. Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about minutes.