Ricotta-Stuffed Crepes with Orange Sauce

Instructions

1. 1

   In a bowl, beat the egg with the sugar and vanilla. Add the flour alternating with the milk, whisking until smooth.

2. 2

   Preheat a 7-inch (18 cm) non-stick skillet over medium heat. When the skillet is hot, brush with butter.

3. 3

   For each crepe, pour about ¼ cup (60 ml) into the centre of the skillet and tilt to spread evenly over the entire bottom of the skillet. When the edge of the crepe easily peels off and begins to brown, after about 1 minute, flip the crepe with a spatula. Continue cooking for 30 seconds and remove the crepe from the skillet. Set aside on a plate. Cover with foil so the crepes don’t dry out.