Sift the flour into a mixing bowl and add a pinch of salt. Gradually stir in 200ml cold water and the olive oil to make a smooth batter the consistency of single cream. Set aside.
To make the filling, beat the ricotta and sugar together until well combined and creamy, and chill until needed.
Heat a non-stick frying pan over a medium heat and brush generously with melted butter or oil.
Pour 60ml batter into the pan and quickly swirl to coat. Adjust the heat as needed; these pancakes need to cook slowly or they will burn. When the crêpe begins to look dry on top, after about four minutes, loosen the edges using a palette knife and, when golden underneath, flip.
Cook for a further couple of minutes. Transfer to a plate covered loosely with foil to keep warm, and cook the remaining batter.
Spread some of the ricotta onto each pancake, drizzle with honey. Serve immediately.