Chestnut flour crêpes with ricotta and honey

Ingredients

For 1 serving

• Chestnut flour40 g
• Eggs1
• Reduced-fat milk80 ml
• Ricotta70 g
• Honey1 teaspoon
• Sunflower oil1 teaspoon
• Cinnamonto taste

Contains: lactose, eggs,

In season: October – January

Method

1. Sift the chestnut flour into a bowl, add the egg and pour in the milk in a thin stream, whisking until the batter is smooth and lump-free.
2. Heat a non-stick pan about 20 cm wide over medium heat and grease it with half the sunflower oil using kitchen paper.
3. Pour in half the batter, swirling the pan to coat the base thinly, and cook for 1–2 minutes, until the edges lift; flip and cook for another 30 seconds, until speckled golden. Repeat with the remaining oil and batter.
4. Meanwhile stir the ricotta with the honey and a pinch of cinnamon until creamy.
5. Spread the ricotta over half of each crêpe and fold it into quarters, fan-style.