Chestnut Flour Crepes with Ricotta and Honey

Name: Chestnut Flour Crepes with Ricotta and Honey
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters chestnut flour, available in specialty stores; 2 extra larges eggs; 2 Tbsps extra virgin olive oil; 118 milliliters chestnut or orange blossom honey; 473 milliliters fresh sheeps or cows milk ricotta; 296 milliliters water

Chestnut Flour Crepes with Ricottan and Honey might be just the morn meal you are searching for. Watching your figure? This gluten free recipe has 274 calories, 11g of protein, and 8g of fat per serving. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of chestnut flour, cow's milk ricotta, water, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Sift the flour into a mixing bowl and beat in the eggs, 1 at a time.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Mixing Bowl

Add the water, whisking until smooth. Allow to stand 15 minutes.

Ingredients you will need

Water

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Whisk

Place the ricotta in a mixing bowl and stir in half the honey.

Ingredients you will need

Ricotta Cheese

Honey

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Mixing Bowl

Heat a 6 to 8-inch cast iron skillet or nonstick crepe pan over medium heat and brush with some of the olive oil.

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Olive Oil

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Frying Pan

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; flip the crepe and cook on the raw side for about 30 seconds. 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 2 skillets.

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Crepes

Roll

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Frying Pan

To serve, spoon 2 tablespoons of the ricotta honey mixture in the center of each crepe, fold in half, drizzle with 1 teaspoon of the remaining honey.

Ingredients you will need

Ricotta Cheese

Honey

Serve warm.

Equipment

Mixing Bowl

Whisk

Frying Pan

Ingredients

Servings:

237milliliters

chestnut flour, available in specialty stores 2extra larges

eggs 2Tbsps

extra virgin olive oil 118milliliters

chestnut or orange blossom honey 473milliliters

fresh sheep's or cow's milk ricotta 296milliliters

water

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau Larroque Bordeaux Superieur. Reviewers quite like it with a 4 out of 5 star rating and a price of about 17 dollars per bottle.

Chateau Larroque Bordeaux Superieur

Dark garnet hue in color. Red fruits, almond and hazelnut, with a faint vanilla aroma. The silky, velvety attack reveals a pleasant, concentrated flavor with good structure. Flavors of dried fruits, and a combination of licorice and toasted notes.Blend: 63% Merlot, 32% Cabernet Sauvignon, 5% Cabernet Franc