Method

• 1.
  For the lemon syrup, place ingredients in a small saucepan with 1/4 cup (60ml) water over low heat and stir until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5-7 minutes until thickened slightly. Remove from the heat and cool completely. Set aside.
• 2.
  For the pistachio sugar, place pistachios in the bowl of a food processor and whiz until finely chopped. Add sugar and pulse to combine. Set aside.
• 3.
  To make the batter, place milk, eggs, flour, butter, sugar and a pinch of salt in a blender and whiz until combined. Strain mixture through a fine sieve and set aside at room temperature for 30 minutes to rest.
• 4.
  Meanwhile, place ricotta, cream and icing sugar in the bowl of a food processor and whiz until smooth. Fold in candied citron and refrigerate until needed.
• 5.
  Place a 22cm non-stick crepe pan (or frypan) over medium heat. Using paper towel, lightly grease with the extra butter. Add 1/4 cup of batter to the pan and swirl around to cover base. Cook for 1 minute or until the top of the crepe looks dry. Carefully flip and cook for a further 30 seconds. Transfer to a plate and repeat with remaining batter.
• 6.
  Divide ricotta cream among crepes, spread over the entire surface and fold into triangles. Pour over lemon syrup and sprinkle with pistachio sugar to serve.