Add all the crepes ingredients to a blender or food processor and pulse for 5 seconds.  Scrape down the sides and then pulse for another 5-10 seconds.  You want the mixture smooth and everything combined.  Cover and refrigerate for 1 hour (up to 36 hours). This is important to hydrate the flour.

While it's resting, add the ricotta and whipping cream to a stand mixer (or use a bowl with a hand mixer). Whip until smooth, then add cinnamon, maple syrup, and a bit of almond extract (to taste).

Heat a round skillet (8-inch or 10-inch work well) over medium heat.  Once hot, melt a little butter in the skillet or spray with olive oil and pour 1/4 cup of the chilled crepe batter into the center of the pan.  Immediately tilt and swirl the pan so that the batter forms a large, thin circle.  Let the batter cook for 1 minute, or until the edges begin to slightly brown.

Then very gently and carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side.  Cook for another 45-60 seconds, then move the crepe to a plate and set aside.  Repeat with the remaining batter, adding a bit more butter or oil to the pan when needed so that the crepes don't stick.

Serve immediately. Lay the crepe on your plate and fill half of it with grapefruit curd, and then dollop with the whipped ricotta. Top with diced strawberries and eat right away! The leftover batter will keep in the fridge for a day or two so you can make them fresh.