Orange Ricotta Pillows with Lillet Kumquat Compote

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Everything you need: agave nectar, ricotta, cream cheese, cinnamon, honey, cardamom pods, Lillet, kumquats, orange zest, candied ginger, eggs, flour, milk, and sugar.

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The crepe batter is easy: you just blend it all together. Here we have an egg...

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...Milk, which will ensure that the blender runs properly...

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...Vanilla extract, for flavor...

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...Melted and cooled butter for richness...

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...And it's off to the races! Aren't blender recipes fun?

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Meanwhile, the kumquat compote.

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Amanda slices them into thin rounds before a bath in the syrup.

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Over in the saucepan, Lillet and aromatics start to make magic happen.

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This is about to smell so good.

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Thirty minutes of simmering later, it's reduced to a sticky, heady syrup.

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The filling is as easy as stirring together the ricotta and flavorings.

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This might not look like much now, but just you wait.

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Heading up the crepes, Amanda pours a quarter cup of batter into the awaiting pan just barely slicked with butter.

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A deft flick of the wrist spreads the batter, and another flips it over to cook on both sides.

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Assembly: plop the filling into a crepe -- not too much, now.

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Fold the crepe into a little square package. (Or pillow, as ChezSuzanne would have it.)

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And you're done. No rolling or origami required.

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A drizzle of the awaiting syrup and you have this -- dig in.