Ricotta and Lemon Filled Crepes with Gingered Cherry Sauce

Combine first five ingredients in blender. Transfer to a bowl, cover and chill at least 30 minutes or overnight.

In a medium saucepan, combine cherries, water, and sugar. Peel ginger root with the edge of a teaspoon. Cut into four pieces and add to cherries.

Using a vegetable peeler, peel two large pieces of orange rind and add to cherries. Stir in salt. Bring mixture to a boil and reduce to a simmer. Simmer for 15 minutes. Remove orange peel and ginger root.

In a small bowl, combine cornstarch and two tablespoons cold water. Stir to combine. Add slurry to cherries. Return to a boil, stirring gently. Boil for 1 minute.

Serve immediately or make ahead of time and serve cold, reheated, or at room temperature.

To make crepe filling, in the bowl of a food processor combine ricotta, cottage cheese, the zest of 1 lemon, honey and black pepper. Blend to smooth. This too can be made ahead of time.

To cook crepes, preheat a crepe pan or 10 inch non-stick skillet over medium heat. Brush lightly with oil.

If using a crepe pan, fill plate with crepe batter and dip pan into batter to coat. Cook for about 1 minute per side just until batter is set.

If using a skillet, add about 1/4 cup batter to pan, swirling pan to evenly coat bottom. Cook about 1 minute per side just until set. These can be made ahead or to order.

To assemble, spread 2 tablespoons cheese filling into 1 crepe. Roll like a burrito. Top a couple of tablespoons of cherry sauce. Recipe serves 2-3 rolled crepes per person.