Ingredients For the crêpes: 100g chestnut flour ½ tbsp olive oil Melted butter or vegetable oil, for brushing For the filling: 400g ricotta 1 heaped tbsp dark brown soft sugar Runny honey, to serve Instructions Sift the flour into a mixing bowl and add a pinch of salt. Gradually stir in 200ml cold water and the olive oil to make a smooth batter the consistency of single cream. Set aside. To make the filling, beat the ricotta and sugar together until well combined and creamy,