Ricotta Crêpes with Plums

Preheat oven to 450 °F. Spray cookie sheet with nonstick cooking spray. In medium bowl, stir ricotta, 2 tablespoons sugar, and vanilla extract until blended. Lay crêpes on work surface and spread scant 1/4 cup ricotta mixture down center of each crêpe. In cup, combine 1 tablespoon sugar with 1/8 teaspoon cinnamon; sprinkle over ricotta filling. Fold crêpes in half to cover filling, then roll up tightly to enclose. Place crêpes on prepared cookie sheet; bake 5 minutes or until warm. Meanwhile, in 12-inch skillet, combine plums, orange juice, remaining sugar, and remaining cinnamon. Cook on medium-high 4 to 5 minutes or until plums begin to soften and become juicy, stirring occasionally. Reduce heat to medium and cook 2 to 3 minutes longer or until plums are tender and juices have thickened. Serve crêpes topped with plums and their juices.