Sift the flour into a bowl and break the egg into the centre.
Whisk the egg into the flour and then add the milk a little at a time as you whisk.
You want a batter that is smooth like cream.
Season with the salt and white pepper. I use white pepper to avoid black specks in the crepes and because I like the spiciness.
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.
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.
Stir in the ricotta till well blended.
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.
Flip the pancake and spread on half of your pesto mixture.
Fold or roll the pancake and tip on to a plate.
Repeat with the remaining mixture for the second pancake.
Decorate with remaining nuts and a few torn basil leaves.