Steps
- Stir 275g of chestnut flour, 250ml of water, and 2 tablespoons of extra virgin olive oil into a smooth, fairly thick batter. Adjust with a little water if too dense.
- Lightly oil a skillet over medium heat. Add about 2 tablespoons of batter and tilt to spread; cook for about 2 minutes, until the top looks dry.
- Flip and cook for 1 minute. Repeat with the remaining batter, greasing the pan between crêpes.
- Mix 250g of sheep-milk ricotta with 2 tablespoons of chestnut honey. Spread over the crêpes, roll them up, and finish with a little honey.