- 1 cup chestnut flour, available in specialty stores
- 2 extra large eggs
- 1 1/4 cups water
- 2 cups fresh sheep's or cow's milk ricotta
- 1/2 cup chestnut or orange blossom honey
- 2 tablespoons extra virgin olive oil
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.