Step 1

Mix all the ingredients for the crepe batter together. Whisk until well combined and smooth.

Step 2

In a small pot, over medium low heat, add the strawberries, water and sugar.

Step 3

Cook the strawberries down until the mixture has thickened to a loose jam.

Step 4

In a small bowl, using a hand mixer, whip together the ricotta, orange zest, orange juice and powdered sugar.

Step 5

To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about ⅓ cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.

Step 6

They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden.

Step 7

Place the crepe on a plate and cover with foil as you continue cooking the remaining crepes to keep them warm. Be sure to spray between each crepe to prevent sticking.

Step 8

To serve, lay a crepe out, smear a thin layer of ricotta on top. Fold in half twice to get a triangular shape or you can just roll up the crepe. Top with some of the warm strawberry sauce.