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Ricotta Crèpes with Whipped Ricotta, Citrus, Honey, and Mint

Ingredients

• Crepes:
• ⅓ cup (1.25 ounces / 35 grams) GF oat flour
• ⅓ cup (1.5 ounces / 45 grams) millet flour
• ⅓ cup (1.75 ounces / 50 grams) sweet white rice flour
• ¾ teaspoon fine sea or kosher salt
• 2 large eggs
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon honey
• 1 cup (8 ounces / 235 ml) whole milk (more as needed)
• 1 cup (8 ounces / 235 ml) whole milk ricotta
• ghee or butter, for cooking the crèpes
• Ricotta Whipped Cream:
• ½ cup (4 ounces / 120 ml) heavy cream
• ½ cup (4 ounces / 120 ml) whole milk ricotta
• 1 tablespoon honey
• ½ teaspoon vanilla extract
• Toppings:
• 2 Cara Cara (or navel) oranges
• 2 blood oranges
• 4 small tangerines
• 8 small kumquats
• a handful of small, pretty mint leaves
• a few tablespoons honey, for drizzling

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