Meyer Lemon Ricotta Crepes with Candied Almonds

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

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