In a blender or a bowl, add all of the ingredients for the crepes then blend or whisk until homogenous. Chill in the refrigerator for ½ hour.
Add a small knob of butter to a crepe pan or frying pan. As the butter and as it melts over medium heat, swirl the pan so that the butter covers the bottom. Pour in ½ cup of the crepe and quickly swirl the pan so that it distributes the liquid evenly. Cook for 1-3 minutes then flip and cook for another 1-2 minutes. Repeat for the rest of the crepes. Keep the crepes warm by putting them in the oven at a low temperature.
Fill each crepe with some ricotta, arugula, blood orange pieces & zest and pistachios. Drizzle with extra virgin olive oil, aged balsamic vinegar and honey.
Notes
Batter should be chilled in the refrigerator for ½ hour before using.
*If you are not able to find farro flour you can replace with other flour.
Recipe by Italicana Kitchen at https://italicanakitchen.com/beet-crepes-with-ricotta-blood-oranges-and-pistachios/