Filled crêpes with ricotta, chocolate and strawberries

Mix the ricotta, icing sugar, dark chocolate, strawberries and lemon zest in a bowl until well combined.

Mix the flour and sugar together in a large bowl, then add the eggs, milk and butter. Whisk together until it forms a smooth batter the consistency of single cream.

Heat a small drizzle of vegetable oil in a large frying pan over a medium-high heat, then pour in a ladleful of the batter. Swirl the batter around the pan to coat the bottom entirely, then cook for 1-2 minutes, or until golden-brown underneath. Flip the crepe over and cook for a further minute, or until golden-brown all over. Repeat with the remaining crepe batter, adding more oil to the pan as needed.

Place one crepe on a serving plate and place several spoonfuls of the ricotta mixture into the centre. Fold the edges inwards to create a parcel, then flip over so the edges are underneath. Dust with icing sugar and serve.