Cinnamon Crêpes with Warm Cherry-Strawberry Compote

Steps

1. Melt half of the butter in a small skillet over low heat and set it aside to cool slightly.
2. Make the batter: whisk the egg and whole milk in a bowl, then whisk in the all-purpose flour, whole wheat flour, sugar, cinnamon and salt until smooth. Whisk in the melted butter. Rest the batter 20 minutes while you make the filling.
3. Make the compote: in a skillet, stir the cornstarch into the orange juice until smooth, then add the cherries, frozen strawberries and half of the honey. Simmer over medium heat, stirring, 8–10 minutes until the berries soften and the juices thicken. Keep warm on the lowest heat.
4. Make the vanilla ricotta: stir the ricotta with the vanilla and the remaining half of the honey in a small bowl.
5. Heat an 8-inch nonstick skillet over medium heat and brush it lightly with a little of the remaining butter. Pour in about 3 tablespoons of batter and swirl to coat the pan thinly.
6. Cook about 1 minute until the edges lift and the underside is lightly golden, flip, and cook 30 seconds more until set. Stack on a plate and repeat with the remaining batter, brushing the pan with the rest of the remaining butter as needed, to make about 12 crêpes.
7. Spread each crêpe with some vanilla ricotta, spoon on warm compote, fold into quarters and serve 3 per person with any remaining compote spooned over.