Chestnut Flour Crepes (Necci) with Ricotta and Honey
This delicious, gluten-free recipe for Italian-style crepes comes from chef Mario Batali.
- Servings: 4
Source: The Martha Stewart Show, January 2010
- 1 cup chestnut flour, sifted
- 2 extra-large eggs
- 1 1/4 cups milk
- 2 cups fresh sheep's or cow's milk ricotta cheese
- 1/2 cup chestnut or orange blossom honey
- 2 tablespoons extra-virgin olive oil
Place flour in a large bowl. Beat in eggs, one at a time. Add half of the milk and whisk until smooth. Add remaining milk and whisk until smooth; let batter stand 15 minutes.
Meanwhile, place ricotta in a medium bowl; stir in 1/4 cup honey and set aside.
Heat a 6-to-8-inch cast-iron skillet or crepe pan over medium heat; brush pan with enough olive oil to coat. Add 2 tablespoons batter to pan and tilt until evenly coated. Cook until crepe becomes firm on the bottom and begins curling at the edges, about 1 minute. Turn and cook until opposite side is cooked through. Repeat process with remaining batter, stacking crepes on top of one another as you cook.
To serve, place two tablespoons of the ricotta mixture in the center of each crepe. Fold in half and drizzle with remaining honey; serve warm.