Steps 1,2,and 3 can be done the night before: Whisk the first 6 ingredients together to make the batter for the crepes, let sit one hour, then keep in the refrigerator.
Use the last 5 ingredients to make the blood orange curd: carmelize 1 cup sugar in a cast iron pan until lightly brown, quickly cool, and transfer to a saucepan. Add 1/2 cup blood orange juice, zest, and 6 egg yolks, cook slowly until thick. Add 1 stick unsalted butter, pat by pat, until fully incorporated. Refrigerate overnight.
To make the crepes: heat butter in a frying pan until just sizzling. Ladle @ 1/4 cup crepe batter into the pan, and tilt pan to coat. Cook @ 1-2 minutes, or until cooked through, remove and stack on plate, cooked side down. Repeat until all the batter is used. Wrap and chill.
Combine the farmers cheese and the 2 eggs with the 1/2 cup sugar until thoroughly blended. Place 2-3 Tablespoons down the center of a crepe, and fold sides over and roll into a packet, brushing inner surfaces with beaten egg white to seal
In heated skillet brushed with butter, fry the folded crepes on both sides until crepes are brown and filling is firm to the touch. Serve immediately, drizzled with the carmelized blood orange curd, thinned with a tablespoon of Cointreau.