Crêpes Suzette with Orange & Pistachio

• Place two-thirds of the butter into a small microwave-safe bowl and cover with a damp paper towel. Microwave in 10-sec increments until melted. 
• In a mixing bowl, combine the flour, granulated sugar, and a pinch of salt. Whisk in the milk, eggs, and ½ cup of water. Add the melted butter and whisk until the batter is smooth. Set aside.
• Roughly chop the pistachios. 
• Zest the mandarin orange into a second small microwave-safe bowl. Add the orange juice concentrate, 1 tbsp. of water, and the remaining butter. Cover with a damp paper towel and microwave for 30 sec. Stir, then repeat until heated through. 
• Peel the orange and pull apart into segments. Chop the fruit into bite-size pieces, then stir them into the orange sauce.
• In a second mixing bowl, combine the ricotta cheese with half of the powdered sugar.
• Use a paper towel to spread ½ tbsp. of cooking oil over the bottom of a nonstick saute pan, then place the pan over medium heat. When the pan is hot, carefully add ½ cup of the crêpe batter. Gently swirl the pan to spread the batter in a thin layer over the bottom. Cook, without moving, for 2-3 min. Use a rubber spatula to gently lift the edges of the crêpe, then flip it and cook for 1 more min. Transfer to a plate and repeat with the remaining batter. 

Spread 2-3 tbsp. of the sweetened ricotta filling across each crêpe. Gently roll the crêpes around the filling, then cut in half. Transfer to serving plates and top with the orange sauce, chopped pistachios, and remaining powdered sugar.