Sift the flour into a mixing bowl and beat in the eggs, 1 at a time. Add the water, whisking until smooth. Allow to stand 15 minutes.
Place the ricotta in a mixing bowl and stir in half the honey.
Heat a 6 to 8-inch cast iron skillet or nonstick crepe pan over medium heat and brush with some of the olive oil. Add 2 tablespoons crepe batter and roll pan to distribute evenly and thinly. 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. Continue making crepes until all the batter is finished, stacking each finished crepe on top of the previous one, to keep them warm. To speed up the crepe making process use 2 skillets.
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. Serve warm.
Recipe copyright 2001, Mario Batali. All Rights Reserved.