Honey Ricotta Crepes with Orange Sauce

Sift flour into a bowl. Make a well in the centre. Whisk egg, egg whites and milk in a jug. Pour 2-3 tablespoons of the milk mixture into flour and use a wooden spoon to gradually mix. Gradually add remaining milk and whisk until smooth. Cover batter with plastic wrap and set aside for 20 minutes to rest.

Combine ricotta and honey in a bowl. Cover and place in the fridge.

Use a zester to remove rind from 1 orange. Place in a saucepan. Peel 1 of the remaining oranges (remove pith). Use a sharp knife to segment orange and place in a bowl. Juice remaining oranges and add to saucepan. Add vanilla bean and bring to a simmer over medium heat. Reduce heat to low and cook, uncovered, for 5 minutes. Add orange segments and set aside.

Brush a little spread over the base of a small (14cm diameter) non-stick frying pan and heat over medium-high heat. Pour 2 tablespoons of batter into the pan and tilt to cover the base. Reduce heat to medium and cook for 1 minute or until golden. T

Turn and cook for 30 seconds or until just cooked. Transfer to a plate and cover with a tea towel to keep warm. Repeat with remaining batter, greasing pan with dairy spread if crepes stick, to make 11 more crepes.

Place crepes browned-side down, spread with ricotta and roll to enclose. Place 3 crepes in each dish. Top with orange sauce and serve immediately.