For the crepes:
1/3 cup chestnut flour
1/4 cup pastry flour
1 teaspoon salt
Finely grated zest of 1 lemon
1/2 cup milk
3/4 cup plus 2 tablespoons heavy cream
3 large eggs
4 tablespoons butter, melted, more for greasing pans

For the filling:
1 large egg
8 ounces sheep’s milk ricotta or other ricotta
8 ounces herb-and-garlic boursin
1/2 cup finely grated Parmigiano-Reggiano
Finely grated zest of 1 lemon
Salt and freshly ground black pepper

For the garnish:
1/4 cup pine nuts
4 tablespoons butter