Place the flour, egg and a splash of milk in a bowl and whisk until smooth. Gradually whisk in the remaining milk.
Mix the ricotta with the garlic, parsley, pepper, and lemon rind.
Heat a tsp of the oil in a non-stick frying pan; when hot pour off any excess and spoon 3 tbsp of the flour-and-milk batter into the pan. Cook on each side until browned.
Transfer to a plate and keep warm. Make three more crepes in the same way, adding more oil if necessary. Divide the ricotta and artichoke between the crepes, drizzle with lemon juice, grind some black pepper over and serve with the salmon.