Toasted Oat Cinnamon Crêpes with Maple

Steps

1. Toast the oats in a dry 10-inch nonstick skillet over medium heat, stirring, until fragrant and lightly golden, about 4 minutes; let cool 5 minutes.
2. Melt the butter in a small bowl and set aside; you will use half in the batter and the remaining half for the pan.
3. In a blender, blend the toasted oats until a fine flour forms, about 30 seconds.
4. Add the milk, eggs, flour, sugar, cinnamon, vanilla, salt and half of the melted butter to the blender and blend until very smooth and thin, about 45 seconds.
5. Let the batter rest 10 minutes so the oats soften; meanwhile, warm the maple syrup in a small pan over low heat and stir the ricotta smooth in a bowl.
6. Heat the skillet over medium heat and brush it lightly with some of the remaining melted butter.
7. Pour about 1/4 cup batter into the pan and swirl to coat the bottom thinly; cook until the edges lift and the underside is golden, about 1 1/2 minutes, then flip and cook 30 to 45 seconds more until set and the egg batter is fully cooked to 160°F (71°C).
8. Repeat with the remaining batter, brushing the pan with the rest of the melted butter as needed, stacking the crêpes on a plate; stir the batter between crêpes as oats settle.
9. Spread each crêpe with some of the ricotta, roll or fold into quarters, divide among 4 plates and drizzle with the warm maple syrup.