In a large bowl, add the flour, sugar, salt and orange zest and whisk well to combine. In a separate medium-sized bowl, add the eggs and whisk well.
Add the milk, water, melted butter and orange blossom to the eggs gradually and whisk together until lump-free and combined. Ideally, let the batter rest for 1 hour or overnight.
Whilst the batter is resting, add the ricotta, cream and powdered icing sugar into a bowl and whip until softly thickened. Set aside.
Remove the batter from the fridge and give it a quick whisk. Heat a crêpe pan or non-stick frying pan/skillet on a medium heat on your stovetop and lightly grease with melted butter. Pour 60ml (1/4 cup) of batter into the centre of the pan, and whilst lifting the pan, tilt it so that the batter coats the pan's surface. If there are any gaps, then just add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and turn golden and the underside of the crêpe is set.
Using a rubber spatula, slide it under the crêpe and flip it over. Cook for another 30 seconds or so until golden brown. Slide the crêpe onto a plate and repeat the process with the remaining batter until you have a pile of warm crêpes. You should get between 10-12 crêpes depending on how thick you make them.
Dollop Bonne Maman Conserve of your choice onto a crêpe, add a spoonful of ricotta cream on top. Serve with fresh fruit and herbs.
