Strawberry and orange crêpes

1 - To make the crêpes, sift the flour and salt into a bowl and stir in the sugar. Make a well in the centre, add the eggs and a little milk, and whisk until smooth. Gradually whisk in the rest of the milk, then the melted butter, and allow to stand for 30 minutes.

2 - Heat the frying pan over a medium-high heat. Add a knob of butter and, when foaming, pour in a little batter, swirling it to coat the base of the pan. Cook until golden brown underneath, then flip it over and cook the other side for 1-2 minutes. Slide onto a plate and keep warm. Cook the remaining 7 crêpes in the same way, regreasing the pan as necessary.

3 - To make the filling, place half the strawberries and orange segments in a serving bowl and reserve. Sweeten the ricotta with honey to taste and stir in the lemon zest. Spread a little filling over each crêpe, and divide the rest of the strawberries and oranges equally between the crêpes.

4 - Fold the crêpes into triangles and serve with the reserved fruit.