• Put all the ingredients into a blender and blend well. Let sit in the fridge at least 30 minutes. Heat griddle to medium high heat. You only need about 3 to 4 tablespoons for each crepe. Once hot, pour the batter into the middle of the pan. Take your ladle and swirl the batter on the pan until you achieve a thin pancake. Cook for about 30 to 45 seconds per side depending on the heat. You can stack crepes on a plate until they are ready to use. Take a crepe and spread about 1/3 cup of the ricotta filling thinly around the edges and fold into quarters (or you can just roll them like a burrito.) Top with grapefruit Campari sauce, grapefruit wedges and a dusting of powdered sugar. Eat them up!

Vanilla Whipped Ricotta

• Add the heavy whipping cream, vanilla, vanilla bean seeds and the powdered sugar to a mixing bowl. Whip the cream until stiff peaks form. Gently fold in the ricotta cheese and stir until well combined. Set aside.

Grapefruit Campari Sauce

• In a medium saucepan stir together the grapefruit juice and the sugar. Bring to boil and then lower the temperature to medium-low. Whisk together the tapioca starch and water to form a slurry. Add the slurry and the Campari to the sauce. Let simmer for about 15 minutes or until desires thickness is achieved. Remove from the heat and stir in the essential oils, zest and grapefruit. Let sit until ready to serve.

My Kind of Mother Cocktail

• Fill shaker tin with ice. Add the syrup, vodka and grapefruit juice and shake until well combined. Pour over a bucket glass with fresh ice. Drink it up!!