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1
Combine the water, orange slices, Grand Marnier, honey, and sugar in a pot and place over medium heat.
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2
Add the figs and cook, stirring occasionally, until they reconstitute and the syrup thickens, about 25 minutes.
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3
While the figs cook, make the crepes as directed on page 105.
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4
Stir the ricotta cheese, confectioners sugar, cinnamon, and egg together in a medium bowl until the mixture smoothes out.
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5
Preheat the oven to 400F.
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6
Forming the crepes for this recipe is kind of like making burritos.
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7
Spoon 1/4 cup of the ricotta filling along the lower third of the crepe.
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8
Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in to the center.
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9
Roll the crepe away from you a couple of times to make a package, ending with the seam side down.
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10
Put an ovenproof skillet over medium heat.
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11
Brush with melted butter.
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12
Pan-fry the filled crepes for 2 minutes per side, until crisp and golden.
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13
Transfer the pan to the oven and bake for 10 minutes so the egg in the ricotta filling cooks slightly and the cheese sets.
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14
Using a spatula, transfer the crepes to a serving plate.
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15
Spoon the figs and oranges with their syrup over the crepes and around the plate.
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16
Garnish with fresh mint and wait for the oohs and aahs from your guests.
