Sift chestnut flour through fine sieve. Beat eggs in a bowl and add sifted flour and salt. Work until there are no lumps left. Beat in olive oil. Slowly add water in a stream and mix until batter is smooth and runny. Refrigerate mix for at least an hour. Mix together ricotta and icing sugar. Refrigerate until required. Heat a 22-25cm non-stick pan. There is no need to add oil or butter if pan is non-stick. Ladle enough batter for 1 crepe into hot pan. Once it starts to bubble through, flip crepe gently to cook other side. Repeat until all batter is used. They can be refrigerated for a few days then heated in microwave before serving. To serve, cut each crepe in half. Place a few spoonfuls of ricotta mix on each half and roll into a cone shape. Serve sprinkled with sugar.
Serves 8-10 as dessert
Wine Late-picked semillon or vin santo