Gluten-Free Tuscan Chestnut Crepes Filled with Sweet Ricotta

Softer crepes made with chestnut flour, milk and eggs, filled with sweet ricotta, and topped off with an extremely simple and delicious “drunken” berry coulis.

200 gr chestnut flour
olive oil
1 cup milk
2 eggs

For the filling:
300 gr ricotta
2 tablespoons honey
cinnamon and nutmeg

For the berry coulis:
60g brown or coconut sugar
1 cup berries
2 tablespoons rum
1 tablespoon lemon juice

View the full recipe at FoodRecipesHQ →