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1
Position a rack in the lower third of an oven and preheat to 375F Butter a large oval gratin dish.
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2
Line 2 baking sheets with parchment paper.
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3
In a bowl, whisk together the fromage blanc, 1/2 cup of the granulated sugar, the egg yolks, flour, vanilla, orange zest and salt.
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4
Lay the crepes in a single layer on the prepared baking sheets.
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5
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, about 1 minute.
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6
Gradually add the remaining 1/4 cup granulated sugar, increase the speed to high and beat until stiff, glossy peaks form, about 3 minutes.
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7
Gently fold half of the whites into the cheese mixture.
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8
Quickly fold in the remaining whites.
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9
Place one-eighth of the cheese mixture on one quadrant of a crepe.
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10
Fold the crepe into quarters and transfer to the prepared gratin dish, placing the excess layers underneath.
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11
Fill and fold the remaining crepes, overlapping them as little as possible in the dish.
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12
Bake until the crepes are golden brown and the filling is set, about 20 minutes.
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13
Dust with confectioners' sugar and serve immediately.
