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1
Heat the milk and granulated sugar in a small saucepan over medium-high heat until the milk is scalded or just begins to bubble.
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2
Remove it from the heat and stir in the butter.
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3
Place in a blender and add the eggs, flour, confectioners sugar, and salt.
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4
Blend until thoroughly combined, then pulse in the zests.
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5
Let the batter rest about 15 minutes to release any air bubbles.
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6
Heat 1 teaspoon butter in an 8-inch nonstick pan over medium heat.
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7
Pour 1/8 cup (2 tablespoons) of batter into the pan.
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8
Tilt and swirl the pan until the batter covers the bottom completely.
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9
Keep rolling the batter toward the outer rim so that the edges do not get too thin.
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10
When the edges begin to turn golden, flip the crepe with a plastic spatula and cook approximately 30 seconds on the other side.
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11
Slide the crepe out of the pan onto a cooling rack or baking sheet.
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12
Repeat with the remaining batter.
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13
Combine all the ingredients in a food processor, or a mixer with the paddle attachment, and process until smooth and slightly creamy.
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14
Taste and adjust sweetness with more sugar or orange juice.
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15
Place all the ingredients in a small saucepan and bring to a boil.
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16
Reduce the heat and simmer for 3040 minutes, stirring from time to time, until the mixture is thick and syrupy.
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17
Remove from the heat and let cool.
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18
Remove the vanilla bean.
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19
Spread 1 1/2 tablespoons of the cheese mixture on a crepe and fold in half.
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20
Repeat until all the crepes are filled.
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21
(Up to this point, the crepes can be made ahead, wrapped tightly, and stored overnight.)
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22
In a wide nonstick skillet, heat 1 teaspoon butter over medium-high heat.
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23
When bubbly, add the crepes, four at a time (do not overlap), and saute until lightly browned, turning the crepes over once.
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24
Fold the crepes a second time, into triangles.
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25
Place two crepes on each plate and top with some of the kumquat compote.
