Method

• 1.
  For crespelle, whiz flour, milk and egg in a processor or blender until smooth. Add butter, and grappa if using, then process to combine. Transfer to a jug, then cover and stand for 30 minutes at room temperature.
• 2.
  Meanwhile, pass ricotta through a sieve into a bowl. Stir in sugar, chocolate and zest. Cover and chill until needed.
• 3.
  Drain cherries, reserving juice. Mix 1 tablespoon juice and arrowroot in a bowl, stir until smooth, then place in a pan with remaining juice and stir over low heat for 1-2 minutes to thicken. Add cherries, then set aside.
• 4.
  Brush base of a 20cm non-stick crepe pan or frypan with a paper towel dipped in extra butter. Heat over medium heat, then pour 2 tablespoons batter into the pan, tilting to coat base (pour any excess back into jug). Cook 1 minute or until golden, then flip and cook other for just under 1 minute until golden. Transfer to a plate and cover with foil to keep warm. Repeat to make 12 crespelle.

• 5.
  To serve, place 1 heaped tablespoons of ricotta mixture in the centre of each crepe, then fold in sides to form square parcels. Place 2 crespelle on each plate, top with cherries and dust with chocolate.