Using either a blender or whisk, combine the flour, sugar and salt. Add the egg; if using a whisk, make a well and place the egg in it. Whisk the egg and flour mixture together.
Add half of the milk and mix / whisk until a thick batter forms. Add the remaining milk, the warm water, zest, and vanilla extract. Mix / whisk until the batter is completely smooth. Mix / whisk in the melted butter.
Cover and refrigerate at least 1 hour, preferably longer (up to 24 hours).
Remove from the refrigerator, and whisk the batter if it has separated. Heat a non-stick pan with sloping sides over medium heat. Coat the pan lightly with butter or with a paper towel dipped lightly in oil.
When the pan is hot, pour in a small amount of batter using a measuring cup or ladle. Use ⅛ cup of batter for a 6 - 7” pan or ¼ cup of batter for a 9 – 10” pan. Immediately start to tilt the pan to allow the batter to cover the bottom of the pan evenly in a thin layer.
Cook for about 1 minute, or until the crêpe bottom turns a golden brown. Flip and cook for another 30 seconds, until the crêpe is golden on the second side.
Remove the crêpe from the pan to a plate. If stacking crepes for longer than an hour, interleave crepes with parchment or wax paper, slip into a ziplok and refrigerate. Crepes also freeze great!
Lay a crêpe out and spoon 1 ½ tablespoons Ricotta Filling (recipe below) into the middle, molding it into a flat square. Fold the right side of the crêpe over the filling; fold the left side over the filling, laying it on top of the first side that was folded over. Fold up the bottom, and the top down, forming a little packet. Repeat for the rest. Place on plates and spoon the Lillet Kumquat Compote (recipe below) over the little crêpe packets / pillows.
Take a sip of Lillet. And then another. And try to say Lillet Kumquat Compote fast 3 times in a row....Kidding :-) If you can do it even once, you're a better woman than I will ever be.