Stuffed with creamy ricotta cheese.
To prepare Crepes:.
Together mix all crepe ingerdients until smooth.
Spray crepe pan or whatever pan you are using, with non-stick cooking spray; heat over medium heat until hot.
Add about 3 tablespoons batter to pan, tilting to make an even layer.
Cook on one side until crepe begins to brown, about 1 minute.
Place on a sheet of waxed paper, browned side up.
Repeat with remaining batter; layering the crepes with waxed paper.
To prepare filling:
In a blender container, place ricotta, 3 tablespoons sugar and orange peel; mix until well combined.
To prepare chocolate sauce:
In a saucepan combine the remaining 1/2 cup sugar and the cornstarch.
Stir in cocoa powder and orange juice
Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.
Place 2 rounded tablespoons of filling on each crepe.
Roll and place on a lightly greased baking sheet.
Cover and refrigerate until ready to serve.
At serving time: Preheat oven to 300 degrees Fahrenheit.
Bake filled crepes until hot, about 15 minutes.
Top with chocolate sauce, sprinkle with toasted almonds.