This is a continuation of the seasonal chestnut flour recipes. This is a recipe by Mario Batali. We served it with very ripe and sweet Mission figs.
This is a rather simple recipe.
1 cup chestnut flour
2 extra large eggs
1 1/4 cups water
2 cups ricotta
1/2 cup honey
2 tablespoons olive oil
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 nonstick frying 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 (see below picture).
Flip the crepe and cook on the raw side for about 30 seconds (see picture below).
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 multiple skillets.
To serve, spoon 2 tablespoons of the ricotta honey mixture in the center of each crepe, roll it up and placed a dollop of honey Ricotta (the original recipe suggested to put honey but that would have been too sweat for us).
We really liked the honey ricotta. The crepes are a bit dry/brittle (or “bosoboso” ボソボソusing Japanese expression) but had a unique flavor of chestnut. We will not get chestnut flour just to make this crepe in the future, though.