Ricotta is a fab cheese to use in a dish like this as its flavour isn’t overpowering. It does melt when heated, but unlike ordinary cheese it becomes more runny than gooey and creates a fantastic sauce.

for the crêpeR

Serves 2

Makes 4 pancakes

5 tablespoons flour

2 eggs

100ml milk

Pinch of salt and freshly ground black pepper

50g butter

for the filling

50g toasted pinenuts

200g ricotta

Zest and juice of 1 lemon

1 bunch of basil

Place the flour into a bowl and make a well in the centre. Break the eggs in the centre and use a whisk to start to combine the eggs with the flour. Start from the middle and slowly pull in the flour from around the outside of the bowl. This prevents any lumps forming. Next gradually start to add the milk, a little at a time, until all the milk has been added and you are left with a smooth batter. It should be the consistency of a runny yogurt. If it’s a little thick, add a touch more milk. Season with salt and pepper.

To make the filling, toast the pine nuts in a dry frying pan until golden brown. Watch them carefully, as they can easily burn. Put the ricotta in a bowl and add the lemon zest and juice. Tear in the basil leaves and season with salt and pepper. Tip in the pinenuts and mix well.

Heat a large non-stick frying pan until nice and hot and add a small amount of the butter. Spoon in a ladleful of the batter, and quickly tilt the pan around to spread the mixture evenly. After about 30 seconds, check the bottom of the crêpe. If it is golden brown, turn it over in the pan. Immediately spread a generous spoonful of the ricotta mix evenly over the surface. Fold the crêpe in half then in half again to make a triangle. Serve immediately.

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