Step 1

Sift the flour into a bowl and break the egg into the centre.

Step 2

Whisk the egg into the flour and then add the milk a little at a time as you whisk.

Step 3

You want a batter that is smooth like cream.

Step 4

Season with the salt and white pepper. I use white pepper to avoid black specks in the crepes and because I like the spiciness.

Step 5

Toast the pine nuts and almonds (or simply use one or other of the nuts) in a dry pan till they are golden and release their scent.

Step 6

Whizz 3/4 of the nuts in food processor along with the minced garlic, lemon zest and juice. Add the basil leaves reserving a few for decoration.

Step 7

Stir in the ricotta till well blended.

Step 8

Heat half the butter in a pan and pour in half of the batter. Spread around the pan and let it cook for almost 1 minute.

Step 9

Flip the pancake and spread on half of your pesto mixture.

Step 10

Fold or roll the pancake and tip on to a plate.

Step 11

Repeat with the remaining mixture for the second pancake.

Step 12

Decorate with remaining nuts and a few torn basil leaves.