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Chestnut Pancake with Ricotta and Honey


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


  • 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, and chill until needed.

  • Heat a non-stick frying pan over a medium heat and brush generously with melted butter or oil.

  • Pour 60ml batter into the pan and quickly swirl to coat. Adjust the heat as needed; these pancakes need to cook slowly or they will burn. When the crêpe begins to look dry on top, after about four minutes, loosen the edges using a palette knife and, when golden underneath, flip.

  • Cook for a further couple of minutes. Transfer to a plate covered loosely with foil to keep warm, and cook the remaining batter.

  • Spread some of the ricotta onto each pancake, drizzle with honey. Serve immediately.

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