Start by making the strawberry sauce. In a medium pan cook the strawberries with the jam for about 5 minutes, squashing the fruit with a fork until a thick sauce forms. Set aside to cool for a few minutes then combine with the ricotta. Puree until smooth. Keep refrigerated.
To make the pancakes pour the flour into a large bowl and add the egg. Then gradually add the milk whisking all the time until the batter is smooth. If there are any lumps left use a stick blender to make the mixture as smooth as possible. Set the mixture aside for 5 minutes as the batter might thicken a little.
Lightly grease (1/2 tsp oil per pancake) and heat up a pancake pan and ladle the batter onto it (tip the pan in a circular motion so the batter spreads evenly covering the entire surface of the pan and producing a thin pancake). Fry over a medium heat for 1-2 minutes on each side until the pancake is golden browned. Stack the pancakes on a large plate.
Large or small crepes: You can use a large or small pancake pan to make these crepes. Use a small ladle with a small pan and a regular soup ladle if using a large pancake pan.
Consistency: Once you've made the crepes batter set is aside for a few minutes as the batter might thicken a little.
Make ahead: Crepes can be made ahead and once cooled, covered and refrigerated for up to 2 days. Add the sauce just before serving.
Strawberry sauce: Use either fresh or frozen strawberries (if you use frozen you'll need to cook the fruit 2-3 minutes longer). Keep the sauce refrigerated, covered, for up to 3 days.