Combine sugar, flour and salt in a large bowl. Combine eggs, milk and melted butter in a large bowl and whisk to combine. Add in egg mixture into flour little by little to ensure that it’s all incorporated and batter does not get lumpy. Add in your orange juice and vanilla extract. Let the batter rest for 30-45 minutes in the fridge so that gluten relaxes a bit.
In the mean time make cheese filling. Combine ricotta, cream cheese, orange zest, sugar and lemon zest until well mixed. Set aside.
Take an 8-inch crepe pan and heat up to medium high heat. Take a stick of butter and cover the surface of the pan with the butter just enough so there is a small layer of butter bubbling up. Once you see the bubbles take a ladle of batter, pour into the center of the pan and swirl around with your wrist. Do this quickly.
Once the edges started getting golden brown, 1-2 minutes, take the crepe out. You only need to do one side of the crepe if you are rolling them up. If the edges look like they are getting too dry, turn down the heat a bit. Always taste the first crepe for seasoning. Continue making the crepes stacking them carefully one on top of the other until the whole batter is done.
Take the white side of the crepe and place it facing upwards on a cutting board or any other flat surface. Place about two tablespoons of ricotta mixture onto crepe
Fold the crepe in half over the filling and then fold the sides over. Wrapping it up into a neat little mini burrito.
If you are making these ahead of time, you can freeze them at this point. They will be perfect once you defrost them and fry them up in a pan for a bit.
At this point, you can either pan fry them quickly to seal them shut and warm them up or you can place into a preheated 375-degree oven and in a oven safe pan and warm them up just in time for brunch.
Sprinkle with some powdered sugar and berries and a sweet and chewy delight is headed your way.