This delicious, gluten-free recipe for Italian-style crepes comes from chef Mario Batali.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

Rating: Unrated
01/21/2010
It's hard to find, but I found Dowd and Roger's Italian Chestnut Flour ($9.45/14oz) at glutenfreemall.com.
Rating: Unrated
01/21/2010
Anyone know where to get chestnut flour? I've called several groceries and health food stores and can't locate it.