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CREPES:.
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Combine all ingredients for crepes, except melted butter, in a blender.
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Process at high speed until smooth.
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Let batter stand for 10-15 minutes.
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Add melted butter and resume blending until smooth.
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Heat a crepe pan or 8-inch nonstick skillet over medium-high heat.
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Grease pan with melted butter.
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Pour in 2 tablespoons of the crepe batter, swirling the batter around the pan to coat the bottom.
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Cook crepe until golden brown.
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Flip crepe and cook until golden spots appear, about 15 seconds.
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Transfer crepe to parchment-lined ovenproof plate.
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Repeat with remaining batter, placing a sheet of paper towel between crepes.
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Cover tightly with foil, and keep warm in a 350F oven.
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FILLING:.
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Combine ricotta and jam in a small bowl.
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Microwave for 15-20 seconds; reserve.
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SAUCE:
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Combine jam, orange juice, in a large measuring cup.
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Microwave for 20 seconds to heat; stir well.
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ASSEMBLY:.
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Place crepes on work surface.
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Spread 2 tablespoons of filling down center of each crepe, roll up.
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Repeat with remaining crepes.
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Place 2 crepes on each plate and drizzle with warm sauce.
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Top with strawberries and icing sugar, if desired.
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TIPS:.
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Make crepes 1 day ahead, wrap well and refrigerate or freeze and keep for up to 1 month.
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Thaw crepes in refrigerator.
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To reheat, cover with foil, and heat in 350F oven for 15 minutes.
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Then continue with recipe from filling directions.
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Use Smuckers Pure Jam in recipes to add real-fruit flavor and a touch of sweetness!
