Chestnut Flour Crepes with Ricotta and Honey

1. 1

   Sift the flour into a mixing bowl and beat in the eggs, 1 at a time.

2. 2

   Add the water, whisking until smooth.

3. 3

   Allow to stand 15 minutes.

4. 4

   Place the ricotta in a mixing bowl and stir in half the honey.

5. 5

   Heat a 6 to 8-inch cast iron skillet or nonstick crepe pan over medium heat and brush with some of the olive oil.

6. 6

   Add 2 tablespoons crepe batter and roll pan to distribute evenly and thinly.

7. 7

   Cook until the crepe is firm on the underside and is curling up at the edges, about 1 minute; flip the crepe and cook on the raw side for about 30 seconds.

8. 8

   Continue making crepes until all the batter is finished, stacking each finished crepe on top of the previous one, to keep them warm.

9. 9

   To speed up the crepe making process use 2 skillets.

10. 10

    To serve, spoon 2 tablespoons of the ricotta honey mixture in the center of each crepe, fold in half, drizzle with 1 teaspoon of the remaining honey.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.