In a blender or a bowl, add all of the ingredients for the crêpes then blend or whisk until homogenous. Chill in the refrigerator for 1/2 hour.

Add a small knob of butter to a crêpe pan or frying pan. As the butter and as it melts over medium heat, swirl the pan so that the butter covers the bottom. Pour in 1/2 cup of the crêpe and quickly swirl the pan so that it distributes the liquid evenly.

Cook for 1-3 minutes then flip and cook for another 1-2 minutes. Repeat for the rest of the crêpes. Keep the crêpes warm by putting them in the oven at a low temperature.

Fill each crêpe with some ricotta, arugula, blood orange pieces & zest and pistachios. Drizzle with extra virgin olive oil, aged balsamic vinegar and honey.