Crêpes With Ricotta And Caramelized Oranges

Place cheese in a muslin-lined strainer or colander set over a large bowl. Cover cheese with a plate then weight down with a heavy can. Drain overnight in the fridge. Discard liquid.
Mix drained cheese with 2 tsp sugar, lemon juice and cinnamon. Cover and chill until required.
Combine flour and remaining sugar in a medium bowl. Whisk together egg, milk and oil then gradually whisk into batter until smooth. Strain into a clean measuring cup, cover and chill for 30 mins.
Meanwhile, to make the caramelized oranges, heat sugar and 1/4 cup water in a medium saucepan until sugar has dissolved. Bring to a boil and cook, uncovered, without stirring, for 5 mins, or until mixture begins to caramelize. Add passionfruit pulp, lemon juice and reserved orange juice. Cook, stirring occasionally, until any pieces of hardened caramel dissolve. Let cool for 10 mins then stir in orange slices.
To cook the crepes, lightly grease a 7 inch nonstick frying pan. Add 2 tbsp batter and cook until browned lightly on both sides. Repeat process with remaining batter. You will have 12 crepes.
Spoon equal amounts of cheese mixture onto a quarter section of each crepe. Fold in 1/2 over filling and then in 1/2 again to enclose filling and form triangular parcels. Divide filled crepes between serving plates. Top with caramelized oranges and sprinkle with mint.