1

To make crêpes, beat the milk, eggs, flour, oil, and salt in a medium bowl until smooth; let stand at least 15 minutes.

2

Spray a crêpe pan or 6-inch nonstick skillet with nonstick spray; heat over medium-high heat until a drop of water sizzles. Pour in 2 tablespoons of the batter and swirl to cover the pan. Cook until the underside is set, about 30 seconds. Flip and cook until lightly browned, about 1 minute longer. Slide the crêpe onto wax paper. Repeat with the remaining batter, making a total of 12 crêpes; stack the crêpes between sheets of wax paper to prevent them from sticking to one another.

3

To make the ricotta cream, combine the ricotta cheese, confectioners’ sugar, 2 tablespoons of the orange juice, and 1 teaspoon of the orange zest in a small bowl.

4

Combine the blueberries, raspberries, brown sugar, liqueur or extract, and the remaining 1 tablespoon orange juice and 2 teaspoons orange zest in a large skillet; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 2 minutes. Fold the crêpes into quarters and place in the sauce. Simmer until the crêpes are hot, turning them once in the sauce, about 2 minutes. Serve with the ricotta cream and sprinkle with almonds.