Thin pancakes made from chestnut flour with ricotta and honey
4 servings
30 minutes
Thin pancakes made from chestnut flour with ricotta and honey are an exquisite dessert with hints of Russian cuisine, combining the tenderness of ricotta, the sweetness of orange honey, and the light nutty bitterness of chestnut flour. Chestnut flour, with its rich history in European gastronomy, gives these pancakes a subtle aroma and airy texture. The flavor is refined and balanced: soft ricotta harmonizes with warming honey, while the thin golden pancakes add lightness. This dessert is perfect for a morning breakfast or cozy tea time, reminiscent of home cooking traditions. Its simplicity allows for enjoyment without hassle, while its elegance makes it a worthy decoration for any table.
1
In a bowl, mix flour, eggs, and half of the milk. Then add the remaining milk, mix again, and let it sit for 15 minutes.
- Chestnut flour: 100 g
- Chicken egg (large): 2 pieces
- Milk: 1.3 glass
2
Meanwhile, place the ricotta in a bowl and add half of the honey. Mix well.
- Ricotta cheese: 2 glasss
- Orange blossom honey: 1 jar
3
Heat a crepe pan over medium heat and add a little olive oil. Pour about 2 tablespoons of batter and spread it over the surface to make a thin crepe. Cook for about a minute until golden, then flip and cook for another minute. Repeat the same with the remaining batter, adding oil as needed.
- Extra virgin olive oil: 2 tablespoons
- Chestnut flour: 100 g
- Milk: 1.3 glass
- Chicken egg (large): 2 pieces
4
Place 2 tablespoons of ricotta on each pancake, fold in half, and place on plates. Drizzle with honey on top and serve warm.
- Ricotta cheese: 2 glasss
- Orange blossom honey: 1 jar
