FROM THE BOOK
In the past, people made these crepes by heating stones in a fireplace, then stacking them with the batter between chestnut leaves, as you see in the photo. Today they use a testo di ferro, a metal paddle on top of the stove, but here is a recipe for your modern kitchen. This savory crepe made with sweet chestnut flour can be filled with fresh sheeps' milk ricotta, cooked beans, onion frittata, sautéed wild greens, or bits of leftover roasted meat. They can also be drizzled with chestnut honey and served as a dessert.
- 1 pound chestnut flour
- 1 teaspoon sea salt
- 4 cups spring water
- 1 pound whole milk ricotta
- Piece of pork rind to oil the cooking surface (or melted butter)
Whisk together the flour and water until smooth. Cover and set the batter aside for at least one hour.
Heat a six-inch non-stick skillet over medium heat. Smear the pan with the pork rind (or brush with melted butter). Stir the batter and scoop 1/4 cup into the pan. Tilt the pan so that the batter runs to the edges, creating a thin, even layer. Immediately loosen the edges with a spatula and cook for 1 minute, or until the top is set and dry-looking. Turn and cook for 15 to 30 seconds, just to lightly brown it. Stack crepes with parchment paper in between to hold until ready to use.
To serve, place a spoonful of ricotta on each crepe and roll it up.
Makes 20 - 25 crepes