Orange Ricotta Pillows with Lillet Kumquat Compote

Orange Crepes

• 1 cup (4.5 ounces) all-purpose flour
• 1/4 cup sugar
• 1 pinch salt
• 1 large egg
• 3/4 cups milk
• 1/3 cup warm water
• 1 teaspoon orange zest
• 1/4 teaspoon vanilla extract
• 2 tablespoons melted butter

1. Using either a blender or whisk, combine the flour, sugar and salt. Add the egg; if using a whisk, make a well and place the egg in it. Whisk the egg and flour mixture together.
2. Add half of the milk and mix / whisk until a thick batter forms. Add the remaining milk, the warm water, zest, and vanilla extract. Mix / whisk until the batter is completely smooth. Mix / whisk in the melted butter.
3. Cover and refrigerate at least 1 hour, preferably longer (up to 24 hours).
4. Remove from the refrigerator, and whisk the batter if it has separated. Heat a non-stick pan with sloping sides over medium heat. Coat the pan lightly with butter or with a paper towel dipped lightly in oil.
5. When the pan is hot, pour in a small amount of batter using a measuring cup or ladle. Use 1/8 cup of batter for a 6 - 7” pan or ¼ cup of batter for a 9 – 10” pan. Immediately start to tilt the pan to allow the batter to cover the bottom of the pan evenly in a thin layer.
6. Cook for about 1 minute, or until the crepe bottom turns a golden brown. Flip and cook for another 30 seconds, until the crepe is golden on the second side.
7. Remove the crepe from the pan to a plate. If stacking crepes for longer than an hour, interleave crepes with parchment or wax paper, slip into a ziplock and refrigerate. Crepes also freeze great!
8. Lay a crepe out and spoon 1 1/2 tablespoons Ricotta Filling into the middle, molding it into a flat square. Fold the right side of the crepe over the filling; fold the left side over the filling, laying it on top of the first side that was folded over. Fold up the bottom, and the top down, forming a little packet. Repeat for the rest. Place on plates and spoon the Lillet Kumquat Compote over the little crepe packets / pillows.
9. Take a sip of Lillet. And then another. And try to say Lillet Kumquat Compote fast 3 times in a row....Kidding :-) If you can do it even once, you're a better woman than I.

Ricotta Filling and Lillet Kumquat Compote

• 2/3 cups ricotta cheese, well drained
• 1/4 cup softened cream cheese or mascarpone cheese
• 1 tablespoon agave nectar
• 1/8 teaspoon vanilla extract
• 1 pinch salt
• Zest of half of an orange
• 2 cups Lillet
• 2/3 cups honey
• 2 tablespoons agave nectar
• 2 tablespoons candied ginger, minced
• seeds from 6 cardamom pods, crushed with a mortar and pestle
• 1 cinnamon stick
• 1 pinch salt
• 10 ounces kumquats, thinly sliced and seeded

1. Make the Ricotta Filling: Combine the first 6 ingredients (through the orange zest) in a small bowl and mix well.
2. Make the Lillet Kumquat Compote: Combine the remaining ingredients except the kumquats together in a small saucepan, and bring to a simmer. Add the sliced kumquats and continue to simmer for 30 minutes, or until the kumquats are softened translucent.