Food & Cooking Recipes Crepe Recipes Chestnut Flour Crepes (Necci) with Ricotta and Honey 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 This delicious, gluten-free recipe for Italian-style crepes comes from chef Mario Batali. Ingredients 1 cup chestnut flour, sifted 2 extra-large eggs 1 ¼ cups milk 2 cups fresh sheep's or cow's milk ricotta cheese ½ cup chestnut or orange blossom honey 2 tablespoons extra-virgin olive oil Directions 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. Rate it Print