Categories: Breakfast Main Dishes
Ingredients
- 1/2 cup Chestnut Flour
- 1/4 cup All-Purpose Flour
- 2 Eggs
- 1 cup Whole Milk
- Salt and Pepper
- Olive Oil or butter (for pan)
- Ricotta
- Honey (to serve)
Directions
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Preheat oven to 400F.
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Place the two flours in a mixing bowl.
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Add the eggs one at a time, whisking to combine.
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Add the milk bit by bit and whisk to combine until all the milk is incorporated.
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Season with salt and pepper.
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Allow the batter to stand for 20 minutes.
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Heat a 6-inch nonstick pan over high heat until hot and brush with the olive oil.
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Turn the heat down to medium and pour 1 1/2 tablespoons of batter into the pan.
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Cook until pale golden on the bottom, about 1 minute.
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Flip and cook just 5 or 10 seconds on the second side.
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Remove and set aside.
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Continue the process until all the batter has been used.
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Arrange the crispella in a baking dish so that none overlap.
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Place 3 tablespoons of ricotta into each.
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Bake for 5 minutes.
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Carefully fold over and bake for an additional 2 minutes.
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Remove from oven.
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Plate and drizzle each with honey.
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print.