Preheat the grill to a medium setting.
Place 1 tbsp of ricotta cheese and 1 tbsp lemon curd in the center of each of four ready- made crêpes.
Fold up to make triangular packets open at the top.
Place these in an ovenproof dish and spinkle on a little caster sugar. Dot with butter and cook under a medium grill, until the butter melts and the sugar crisps. Serve at once.
