Blood Orange & Ricotta Crepes

For crepes: Turn oven on the lowest degree setting possible. Add all of the ingredients for the crepes in a blender and blend until well combined. Place in the refrigerator for at least 1 hour or up to overnight. I mixed mine the night before. When ready to make, heat a small non stick frying pan over medium heat. Once hot, spray the pan with cooking spray. Pour 1/8 cup of batter into the frying pan and swirl it around to spread it out thin. Cook for approx. 1 minute, then, very carefully, flip the crepe over and cook another 20-30 seconds. Remove crepe from pan and place in warm oven while making the remainder of the crepes. For Filling: Mix the ricotta and sugar together and set aside. For the sauce: Place all the ingredients, except for the orange pieces, into a small saucepan. Bring to a boil, then lower the heat and simmer for 10 minutes. Add the orange pieces. To assemble: Lay a crepe out flat, spoon a generous amount of filling onto the middle of the crepe, then fold each side over the center. Top with additional filling and powdered sugar.