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Ингредиенты
- 1 c. chestnut flour (available in specialty stores)
- 2 x extra-large Large eggs
- 1 1/4 c. water
- 2 c. fresh sheep"s or possibly cow"s lowfat milk ricotta
- 1/2 c. chestnut or possibly orange blossom honey
- 2 Tbsp. extra-virgin extra virgin olive oil
Инструкции
- Sift the flour into a mixing bowl and beat in the Large eggs, 1 at a time. Add in the water, whisking till smooth. Allow to stand 15 min.
- Place the ricotta in a mixing bowl and stir in half the honey.
- Heat a 6- to 8-inch cast iron skillet or possibly nonstick crepe pan over medium heat and brush with some of the extra virgin olive oil. Add in 2 Tbsp. crepe batter and roll pan to distribute proportionately and thinly. Cook till the crepe is hard 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 till all the batter is finished, stacking each finished crepe on top of the previous one, to keep them hot. To speed up the crepe making process use 2 skillets.
- To serve, spoon 2 Tbsp. of the ricotta honey mix in the center of each crepe, mix in half, drizzle with 1 tsp. of the remaining honey. Serve hot.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 138 | 55% |
| Total Fat 15.69g | 20% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 58mg | 2% |
| Potassium 311mg | 9% |
| Total Carbs 19.63g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 7.81g | 12% |
