Thin crêpe with ricotta and orange zest

Ingredients

For 1 serving

• All-purpose flour15 g
• Eggs0.5
• Reduced-fat milk40 ml
• Ricotta50 g
• Orange zest2 g
• Honey1 teaspoon

Contains: gluten, lactose, eggs,

Method

1. Beat the egg in a cup and take half. In a bowl, whisk it with the milk, then add the flour a little at a time, whisking until the batter is smooth and lump-free.
2. Finely grate the orange zest, just the coloured part, and work it into the ricotta with a fork until creamy.
3. Heat a non-stick pan over a medium heat, pour in the batter and swirl the pan to spread it thinly.
4. Cook for about 1 minute, until the edges lift and the underside is golden in patches, then flip it with a spatula and cook for 1 more minute.
5. Spread the ricotta over half the crêpe, fold it into quarters and finish with a drizzle of honey.