Smoked salmon, ricotta & artichoke crêpes

Put the flour, egg, a little of the milk and some salt in a bowl and whisk until smooth. Gradually whisk in the remaining milk to make a batter.

To make the filling, mix together the ricotta, herbs, garlic, if using, and lemon rind in a bowl and season lightly. Set aside.

Heat a little of the oil in a nonstick frying pan. When it is hot, pour the excess into a small, heatproof bowl. Drizzle in 3 tablespoons of the batter to make a lacy crêpe about 18 cm (7 in) in diameter and cook until the underside is browned. Loosen with a palette knife, turn the crêpe over and cook on the other side. Transfer to a serving plate and keep warm. Repeat with the remaining mixture to make 6 crêpes, adding more oil if necessary.

Place each crêpe on a serving plate, divide the ricotta filling among them and top with strips of smoked salmon and artichoke quarters. Drizzle with lemon juice and sprinkle with pepper. Fold the crêpes over the filling and serve garnished with some extra chopped herbs.