For Christmas and Easter breakfasts I traditionally make blintzes- which are similar to these, but also not even close.
I filled these crepes with a sweetened fresh ricotta and orange zest. The sauce- well the sauce is worth writing home about. Dried cherries are plumped in Amaretto and fleshed out with apricot jam. The result is a boozy, sweet, almondy apricoty deliciousness that has a bottom note of the cherries and the texture to boot.