Combine the chestnut flour, sugar and salt in a medium bowl. Whisk to combine, making sure there are no clumps. Whisk in the eggs and milk, whisking until smooth.
Heat a 6-inch nonstick skillet over medium heat. Add half the oil.
Ladle enough batter into the pan to coat the bottom, swirling as you go to keep the crepe thin. Cook just until set and the sides begin to curl, 1 to 2 minutes. Carefully flip the crepe and cook the other side until lightly browned, about 30 seconds longer. Transfer the crepe to a plate and continue making crepes with the remaining batter, adding more oil to the pan as needed.
Place 2 to 3 tablespoons ricotta in each crepe and roll up like a cigar to enclose the ricotta. Drizzle each crepe with honey and sprinkle with confectioners' sugar.