Method 
1. Combine the ricotta, icing sugar, dark chocolate, strawberries and lemon zest in a bowl.
2. Combine the flour and sugar in a bowl, add the eggs, milk and butter, whisk to make a fine batter.
3. Heat an oiled frying pan over a med-high heat, using a ladle, spoon enough batter to thinly cover the frying pan, cook 1-2 minutes or until lightly golden and cooked then flip over and cook the remaining side. Repeat with the remaining crepe mixture.
4. Spoon the ricotta mixture into the centre of the crepes and fold to create a parcel.
5. Plate and dust with icing sugar to serve.
