-
1
For the crepes: Whisk together the sugar and eggs until pale, and then whisk in the milk until combined.
-
2
Mix in the flour and salt until smooth.
-
3
Whisk in the butter, cover and let stand at room temperature 30 minutes.
-
4
For the ricotta filling: Whisk together the ricotta, sugar and vanilla.
-
5
Cover and refrigerate until ready to use.
-
6
For the apple mixture: Combine the orange juice, sugar, cinnamon, vanilla, allspice, cloves, apples and salt in a large saute pan over high heat.
-
7
Cook, stirring occasionally, until the apples are softened and the juices have thickened.
-
8
Remove and let cool slightly.
-
9
For cooking crepes: Place a 6-inch nonstick pan over medium heat and spray with nonstick spray or brush with butter.
-
10
Once the pan is sizzling, slowly pour in enough batter to thinly cover the entire bottom, using a ladle.
-
11
Quickly tilt and rotate the pan and cook until the bottom of the crepe is lightly browned, 1 minute to 1 minute 30 seconds.
-
12
Flip the crepe, using your fingers or a spatula, and cook 30 seconds longer.
-
13
Slide the crepe onto a wax-paper-lined plate, and then repeat with the rest of the batter.
-
14
For the orange sauce and brown butter: Heat the orange juice in a small saute pan over medium heat and let reduce to a syrupy consistency.
-
15
Cook the butter in a medium saute pan over medium heat until it begins to turn a nutty brown color.
-
16
Remove from the heat and whisk in the zest and salt.
-
17
Reserve.
-
18
Lay the crepes on a flat surface.
-
19
Spoon some of the ricotta down the center of each crepe and roll.
-
20
Plate 2 crepes each on large plates and top with some of the apple mixture, orange sauce and brown butter.
-
21
Dust with confectioners' sugar and garnish with fresh mint leaves.
