AT A GLANCE
|01||For herb crêpes, place flour in a bowl. Heat milk, butter and a pinch of salt in a saucepan over low heat until butter melts (2-3 minutes), remove from heat, whisk in eggs. Gradually add milk mixture to flour, whisking until smooth, add herbs, refrigerate to rest (1 hour).|
|02||Meanwhile, process ricotta, rind and juice in a food processor until smooth, add herbs, pulse to combine, season to taste, set aside.|
|03||Heat a 22cm-diameter crêpe pan over medium heat, brush with a little butter, add about 40ml batter, swirl to cover pan, cook until just set (1-2 minutes), turn and cook until golden (1-2 minutes). Transfer to a plate, keep warm. Repeat with remaining batter. Makes 12.|
|04||Spread crêpes with ricotta mixture, scatter with trout, fold into quarters and serve with shaved fennel, fennel fronds and lemon wedges, scattered with nasturtium petals.|
Note Nasturtium flowers are available from select delicatessens and farmers' markets.