"Making crepes is actually really, really simple," star chef Curtis Stone told TODAY Food. A smear of sweetened ricotta and drizzle of syrup are the perfect finishing touches.
Make-ahead: The crêpes can be made up to 1 day ahead, covered, and refrigerated.1.
To make the crêpes, in a blender, combine the flour, milk, cream, eggs, sugar, and salt and blend until smooth. Cover and refrigerate for 30 minutes.2.
Heat a crêpe pan or heavy 8-inch nonstick skillet over medium-low heat. Dab some butter on a paper towel and wipe the pan with the butter. Pour 3 tablespoons of batter into the center of the pan and swirl to coat the bottom evenly. Cook for 1½ minutes, or until the edges of the crêpe are light brown. Using a silicone spatula, gently loosen the edges and carefully turn the crêpe over. Continue cooking for about 1 minute, or until the bottom begins to brown in spots. Transfer the crêpe to a plate. Repeat with the remaining batter, wiping the pan with butter as needed, until you have 12 crêpes.3.
To serve, preheat the oven to 350°F. Line a baking sheet with parchment paper.4.
In a large bowl, whisk the ricotta, egg, sugar, and salt to blend. Working with one crêpe at a time, spread about 2½ tablespoons of the ricotta filling over each crêpe, leaving a border around the edge, and fold it in half and then in half again, forming a triangle. Arrange the crêpes on the prepared baking sheet and bake for about 6 minutes, or until they are puffed and the filling is hot.5.
Place 2 crêpes on each of six plates. Spoon the warm maple-kumquat syrup over, spoon a dollop of sour cream on top of each crêpe, and serve.
Combine maple syrup & cardamom in saucepan, bring to simmer for 2 min. Take off heat and stir in kumquats, let steep 10 min. Remove cardamom. Serve warm.